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Swedish Spiced Wine

December 11, 1999
Web posted at: 9:27 a.m. EST (1427 GMT)

From "Prairie Home Cooking" (Harvard Common Press)

By Judith M. Fertig

The festive spiced drink known as "glogg," served during the Christmas season, can be made two ways: for adults and for children. In Lindsborg, Kansas, where many Swedish immigrants settled in the nineteenth century, families today make the kids' non-alcoholic variety to serve on St. Lucia Day with pepparkakor, thin ginger-spiced cookies. The grownups' more potent variety is served up on Christmas Eve, along with a ham baked with a sweet mustard glaze, anise-flavored rye bread, and rice pudding.


Serves 6


  • 1 3/4 cups dry red wine (or, for children, cranberry juice cocktail)
  • 1 1/2 cups port (or, for children, additional cranberry juice cocktail)
  • 1 1/2 cups vodka (or, for children, pineapple juice)
  • 6 cardamom pods
  • 4 whole cloves
  • Peel of 1 orange, in 1 continuous spiral strip
  • 6 almonds, blanched
  • 18 to 24 raisins


Bring the wine, port, vodka, cardamom, cloves, orange peel, and cinnamon to a simmer in a nonreactive saucepan or stockpot. Simmer the mixture slowly for 15 minutes.

Place 1 blanched almond and several raisins in the bottom of each punch glass. Pour the warm wine mixture over (filtering out the spices, if you like), and serve. Glogg may be reheated.

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'Tis the season for holiday drinks
December 10, 1999
Beverage Recipe Swap
Holiday Recipe Swap

Harvard Common Press
Christmas Cooking
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