Makes 1 1/2 quarts (6 cups)
Bottoms up! The orange peel brightens up this warm holiday drink, while cinnamon gives it familiar festive flavor.
NOTE: If you’re making this for a potluck, just keep it warm in a crock pot!
Ingredients:
1 cup water
3 slices fresh ginger
the peel of one orange
3 cardamom pods
5 cloves
2-4 cinnamon sticks
1 bottle red wine (750 ml)
1/2 bottle port (375 ml)
1/4 cup sugar
Garnish, for each glass:
Raisins (to taste)
Almonds, skinned (to taste)
Method:
Put on some holiday music or… even better… take a moment to dance around the tree, just like the Danish (wow, they actually use real candles on their tree – so beautiful and … daring!).
When you’re sufficiently filled with cheer, coat the bottom of a pot with spices and the orange peel. Mr. Picky says “When in doubt, add more cinnamon.”
Splash in the water and bring to a simmer. Cook for 15 minutes to let the spices release their flavor into the water.
Then, let the sugar snow down…
Finally, pour in the wine and port. Bring to a simmer and remove from heat (or turn on low to keep warm). The longer the spices get to sit in the hot wine, the better the flavor… you just don’t want to boil off all the alcohol.
Place almonds and raisins in a mugs and ladle Gløgg over the top.
Serve after a long walk in the bitter cold…
Even Elmo loves Gløgg.
“Hi, Elmo!”
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Your photography is truly amazing, and really adds to the appeal of an already great blog. Very professional. And your gløgg looks delicious! (No, I didn’t misspell it – glögg is Swedish, gløgg is Danish/Norwegian!)
I must have had too much of the stuff already… no idea why I thought you had written glögg! Sorry!
Thanks Mette – we’re learning as we go on the photography. It’s getting better all the time…
PS I’m not sure you can ever have too much Gløgg… not during the holidays anyway!
Delicious and perfect for Christmas!
How much water do you add?
about one cup…. make sure it doesn’t burn off/boil away.
Delicious! You captured this perfectly.
My family is Danish and drink Glogg AND dance around the Christmas tree AND we had real candles on our tree growing up. 
That is so cool. I would love to see a tree with real candles on it … in person!
yay! A warm fancicul drink…I always wanted to have real candles on my tree…I wonder if I still can..? <3
Me too… I suppose you just have to be extra careful? Be sure your tree isn’t dried out…
I have the same question Barbara has: how much water? The less the better?
sorry about that… about a cup. I added it to the ingredient list. Most of it evaporates off.. and the little that is left is no big deal. Hope you enjoy!
why are you sorry..this not only looks like it tastes beautiful..but the photgraph is really cool I love elmo…SO You used port wine..Is that traditional for Denmark?
Port combined with red wine is traditional. Some also add strong stuff, too… but I’m a lightweight, so I keep it just wine and port.
I wanted to sport my disarmingly wide smile, too – but Elmo beat me to it! Still, I’m smiling ear to ear at a discovery of yet another warn and delicious [grown-up] drink this holiday season. Ginger, cinnamon, cardamon, cloves – what’s not to love? How inappropriate would it be to have Gløgg for breakfast? Because that’s what I’m thinking now
Ha ha Jana – Gløgg for breakfast is always tempting… I suppose it’s 5 o’clock somewhere
In Germany, it’s called gluwein and it tastes wonderful! Soooo Christmas-y! Your photos are terrific on this post, Sasha! We are planning to make a batch for Christmas Eve … thanks!
Merry Christmas!
Oh, yay! I hope you love it
Just remember, feel free to add more spices if you think it needs it.
Fluierul piciorului este un dispozitiv de gasire a mobilei pe intuneric
Made this today for Christmas guests, and it was fabulous! I squeezed the juice out of the orange then topped it off slightly with water to make 1 cup.
Delicious recipe, thanks!
Yum! I make mine a little different, like how we make it in my native Hungary. I use white wine (Moscato, Gewurztraminer or Pinot Grigio), and I also add whole lemon and orange slices (unpeeled), star anise (also for some extra Christmasiness in looks) and black peppercorns. It’s great and warming, and makes me feel like I’m walking around at the Budapest Christmas market!