Spiced Gløgg with Port Wine and Cointreau

By • December 7, 2009 • 21 Comments

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Author Notes: This is a recipe that I created when we lived in Copenhagen, and I wanted to come up with a version of Gløgg that would wow my in-laws and Danish friends. Gløgg is a Scandinavian specialty served during the Christmas season, similar to spiced mulled wine or vin chaud. The difference with my recipe is that it's extra-fortified with port wine, Cointreau and rum-soaked raisins. The key is to first make a reduction with the port, Cointreau and orange juice. This becomes the base to the gløgg, adding depth and a mellow sweetness without overly sugary, cloying results. The addition of rum-soaked raisins and toasted almonds at the end almost qualifies this beverage as food. Be sure to add some of the liqueur from the raisins for extra fortification. - TasteFoodTasteFood

Food52 Review: Glogg is essentially mulled wine and this is such a well-thought out version. TasteFood adds Port and Cointreau, which enrich the red wine and soften its coarse edges, and the orange and spices, simmered into the alcohol, give the punch depth without exhausting you with too many aromas. Drink this soon after making, as it doesn't reheat well. But we doubt it will last that long anyhow. Cheers! - A&MThe Editors

Serves 8-10 servings

  • 1 cup raisins
  • 1/2 cup rum (or Cointreau)
  • 1/2 cup whole almonds
  • 1 1/2 cups Port wine
  • 1 cup freshly squeezed orange juice
  • 1/2 cup Cointreau or Gran Marnier
  • 1/3 cup dark brown sugar, packed
  • Zest of 2 oranges, cut in strips
  • 10 whole cloves
  • 2 cinnamon sticks
  • 2 bottles full-bodied red wine
  1. Combine raisins and rum in a small bowl. Let sit at room temperature at least 2 hours. (Raisins can be prepared up to one week in advance. Cover and refrigerate until use.)
  2. Toast the almonds in a dry skillet over medium heat until lightly browned. Cool slightly. Coarsely chop in large pieces. Reserve.
  3. Combine port wine, orange juice, Cointreau, brown sugar, orange zest, cloves and cinnamon in in a large pot with a lid. Bring to a boil and cook uncovered until reduced to 2 cups, 10-12 minutes.
  4. Reduce heat to low. Add red wine and warm through with the lid on the pot. Do not boil.
  5. To serve, add a spoonful each of raisins with liqueur and almonds to glasses or mugs. Strain gløgg into glasses. Garnish with fresh orange slices.
Jump to Comments (21)

Tags: alcoholic, Christmas, glogg, Holidays, Scandinavian, warm, winter

Comments (21) Questions (1)

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almost 3 years ago Nirak

In my country (Denmark) we use Aquavit, red wine, port wine, sugar, almonds, and raisins It knocks your socks off, but it's memorable..

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5 months ago Alexandra K

Sounds delicious!

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about 3 years ago privchef2

My husband is from Denmark. I met him in Copenhagen and lived there for 3 years after we were married. Glogg is a great holiday tradition and tastes fantastic but who ever said add vodka is nuts.
Buy it at the local IKEA, just a crazy. I guess if you don't cook at all it would be good. Sorry!

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over 4 years ago parisienne

Why complicate things - get a few bottles of the glögg ´sold at the nearest Ikea food shop, add raisins to the glögg, let stand a few hours, then add a bottle of vodka, heat and serve. The less you add the less your hangover

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almost 5 years ago Food Blogga

Glogg just smells and tastes like Christmas. I'll have to print this recipe for my family. I love the addition of raisins and Gran Marnier. This sounds heavenly!

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about 5 years ago veronique

Just realized that I only added *one* bottle of red wine. What can I say, it's delicious. I'll try with two bottles another time.

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about 5 years ago veronique

I'm drinking it this moment as well and agree with A&M's notes about the flavors being well balanced. I did halve the brown sugar, though, but tend to do that with a number of recipes (chutneys, jams, etc). On to tree decorating! Love this year off from the working world!

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about 5 years ago Janneke Verheij

I'm drinking this nice glogg at the moment, it is snowing like crazy outside, I feel like I'm on ski holiday again...

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about 5 years ago veronique

Sounds divine! I'm going to give this a whirl this weekend.

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about 5 years ago Maria Teresa Jorge

Brilliant recipe, will make it now when in Portugal for Christmas! The only thing I don't understand is why roasted almonds and not blanched, is it for the flavour?! Thanks for sharing the recipe.

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about 5 years ago TasteFood

While the blanched almonds add texture, the toasted almonds also add extra flavor to the warm spiciness of the drink.
Portugal at Christmastime sounds nice!

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about 5 years ago dymnyno

Wow...this sounds delicious! Great recipe!

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about 5 years ago TasteFood

Thank you!

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about 5 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

How much red wine? Think it's missing from your ingredient list!

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about 5 years ago TasteFood

2 bottles full-bodied red! It must have been deleted during an edit. Thanks!

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about 5 years ago TasteFood

Clearly a case of tasting too much gløgg!

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about 5 years ago Oui, Chef

Wow...this sound terrific. I've never had a Glogg before, and think it's just about time I try one!

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about 5 years ago KelseyTheNaptimeChef

My friend is Swedish and she throws Glogg parties every Christmas - I love it. This is one of the best punch recipes ever!

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about 5 years ago TasteFood

Thank you! We are hosting a gløgg party this weekend - if you lived closer, I would invite you!

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about 5 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

I had a similar drink when travelling in Sweden a few winters ago. Thank you for posting this. I've been wondering how to recreate it and now you've made that possible!

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about 5 years ago TasteFood

Thank you for your comment. Now you can see why I liked the idea of Meyer Lemons!