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Norwegian Gløgg

Author: Eva Marie
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Ingredients

  • 1.5 liter bottle inexpensive dry red wine
  • 1.5 liter bottle inexpensive American port
  • 750 ml bottle inexpensive brandy
  • 3-4 cinnamon sticks
  • 15 cardamom seed pods or 1 teaspoon whole cardamom seeds
  • 1 dozen whole cloves
  • 1 peel from 1 orange that has been washed cut in long ribbons with a potato peeler
  • 1/2 cup dark raisins dried sweet cherries or a mixture of both
  • 1 cup blanched almonds
  • 2 cups sugar

Instructions

  • Place all of the ingredients in a large heavy bottomed pot. Bring to a simmer and allow to cook for 30 minutes or so.
  • Cover the pot, cool and store in the fridge.
  • If you are concerned about someone biting into a clove or choking on the cardamom pods, you can strain the Gløgg through some cheesecloth or a mesh strainer, but to date, we've never had an incident.
  • Heat up to the Gløgg to the simmering point before serving.
  • Garnish with fresh orange peel ribbons or orange wedges
  • It is best to make Gløgg a day or two ahead of time so the ingredients have time to steep and meld into each other.