Serves a Crowd

Spiced Gløgg with Port Wine and Cointreau

December  7, 2009
4 Ratings
  • Serves 8-10 servings
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. - TasteFood —TasteFood

Test Kitchen Notes

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&M —The Editors

What You'll Need
  • 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.
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25 Reviews

Ádñáñ Á. March 20, 2016
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Nirak March 5, 2012
In my country (Denmark) we use Aquavit, red wine, port wine, sugar, almonds, and raisins It knocks your socks off, but it's memorable..
Alexandra G. July 28, 2014
Sounds delicious!
privchef2 November 12, 2011
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!
parisienne August 22, 2010
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
Food B. December 22, 2009
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!
veronique December 21, 2009
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.
veronique December 21, 2009
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!
Janneke V. December 20, 2009
I'm drinking this nice glogg at the moment, it is snowing like crazy outside, I feel like I'm on ski holiday again...
veronique December 18, 2009
Sounds divine! I'm going to give this a whirl this weekend.
Maria T. December 17, 2009
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.
TasteFood December 17, 2009
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!
dymnyno December 17, 2009
Wow...this sounds delicious! Great recipe!
TasteFood December 17, 2009
Thank you!
Merrill S. December 11, 2009
How much red wine? Think it's missing from your ingredient list!
TasteFood December 11, 2009
2 bottles full-bodied red! It must have been deleted during an edit. Thanks!
TasteFood December 11, 2009
Clearly a case of tasting too much gløgg!
Oui, C. December 8, 2009
Wow...this sound terrific. I've never had a Glogg before, and think it's just about time I try one!
Kelsey B. December 7, 2009
My friend is Swedish and she throws Glogg parties every Christmas - I love it. This is one of the best punch recipes ever!
TasteFood December 8, 2009
Thank you! We are hosting a gløgg party this weekend - if you lived closer, I would invite you!
MrsWheelbarrow December 7, 2009
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!
TasteFood December 7, 2009
Thank you for your comment. Now you can see why I liked the idea of Meyer Lemons!
eve G. March 18, 2019
thats the same thing i had when i was in sweden and used to buy this from this