Fireside Glogg

Mulled wine to serve often.
  • Yields 1 quart
  • Details


    • Peel from 1/2 large orange peel, cut in a spiral strip
    • 1 teaspoon whole cloves
    • 3/4 cup California raisins
    • 1/3 cup whole blanched almonds
    • 12 small sugar cubes or 1/4 cup sugar
    • 2 cinnamon sticks, halved
    • 1/2 teaspoon ground cardamom
    • 1 bottle (750 milliliters) dry red wine
    • 3/4 cup aquavit or vodka


    Stud orange peel with cloves; set aside. In small bowl, combine raisins, almonds, sugar cubes, cinnamon sticks and cardamom. Toss gently to coat raisins with cardamom. Add orange peel. In 3-quart non-reactive saucepan combine raisin mixture with wine. Bring to simmering over low heat; simmer 5 minutes. Add aquavit; simmer 2 minutes. Ladle into heatproof punch cups or mugs, including some of the raisins and almonds in each serving. Serve with spoons.

    To give glogg mix as a gift: Place studded orange peel in spiral form on rack in oven at 250°F. Bake until dry, about 45 minutes. Cool; add to raisin-spice mixture. Seal in plastic bag; tie with ribbon. Include instructions for making glogg. Give with a bottle of wine, if desired.

    Nutrition Facts Per Serving

    Calories 210 (13% from fat); Total Fat 3g (sat 0g, mono 2g, poly 0.5g, trans 0g ); Cholesterol 0mg; Protein 2g; Carbohydrate 18g; (Dietary Fiber 1g; Sugars 15g; ); Iron 1mg; Sodium 10mg; Calcium 30mg; Potassium 269mg

    This recipe is found in the following categories:

    World Flavors

    Special Diet

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