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Author Notes: When I married my husband 37 years ago, I was introduced to his family's Swedish customs, especially their Christmas traditions, which included a Smorgasbord on Christmas Eve, and Julglogg and Pepparkakar (a spice cookie). I am so thankful that I asked Grandma to give me her recipes and treasure the handwritten recipes in her spidery handwriting. Grandma's glogg has the traditional spices, but is "boozier" than many recipes. It will definitely warm you up after a cold evening of caroling. —jeinde
- 1 liter Whiskey (Grandma used Seagrams 7)
- 2 liters Port Wine (Ruby)
- 3/4 cup raisins
- 3/4 cup sugar
- 1 tablespoon cardamom seeds
- 1 teaspoon whole cloves
- 2 cinnamon sticks
- 1 piece lemon peel
- Raisins and almonds for serving
- Pour half of whiskey and all of the wine in a large saucepan and add raisins and sugar. Tie spices in cheesecloth and drop into wine mixture. Cover pan and bring very slowly to the boiling point, then turn down and let simmer for 30 minutes. Add remaining whiskey and remove pan from heat and carefully put a long match to the glogg in the saucepan: the alcohol will cause the mixture to flame up. Allow to burn for a minute or two then put lid on saucepan to extinguish flames. (I have found that it is safer, although not traditional, to just bring the mixture to the boil after adding the second half of the whiskey, which burns off some of the alcohol). Put raisins and almonds in serving glasses and ladle jugloog over them.
- This recipe was entered in the contest for A & M's Annual Smackdown / Your Best Hot Toddy
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