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Having grown up in a snowy part of North America, the idyllic picture of curling up in front of a crackling fire in a warm cozy home while the snow silently falls fills me with utter delight. That feeling of working and playing outside in the exhilarating cold and then coming into a warm home is one of the best parts of winter.

So it makes sense that the Swedes – those northern clime loving folk – came up with one of the best recipes for mulled wine I know of. Sipping this syrupy, aromatic wine is like coming home to a crackling fire – it will warm you from your head to your toes, it will make you glad for the moment, and it will fill your heart with longing for the people and places you've loved. Wonderful, that.



makes 1 quart

3 cups full-bodied red wine
1 cup vodka
1 cup unrefined cane sugar (sorry, no substitutes on this one)
20 cardamom pods, crushed
10 cloves
1 orange peel
1 cinnamon stick
2-inch fresh ginger root, cut into 5-6 coins
1/2 cup raisins
1 star anise (optional)
1 cup blanched almonds

Stir together all ingredients, except for the almonds, in a large heavy-bottomed pot. Heat gently over medium-low heat and let it mull for at least 1-2 hours before serving.

To serve, strain well and ladle into serving cups or mugs, adding 1-2 almonds to each one. You can float a star anise to add a pretty touch as well, but it's not traditional (well, I suppose that's up to debate…)

Sip, savor, and enjoy!


Glögg in the Slow Cooker

Place all ingredients, except for the almonds, in a slow cooker (any size is fine). Place on low heat and let it mull for 3-4 hours, then switch to the “warm” setting if you have it. (No biggie if you don't – just leave it on low.)

To serve, ladle into serving cups or mugs, making sure to strain out any solids and adding 1-2 almonds to each one.



Glogg, the Swedish mulled wine done right :)



This post is part of the collection of 125 Gluten-Free Slow Cooker Recipes over at Divine Health from the Inside Out.
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18 thoughts on “Glögg: Swedish Mulled Wine

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    • Kresha Faber says:

      Hmmm… y’know – I would only serve it immediately, as the flavor of the wine would change.

      However, I think there’s is a way to make a glogg concentrate that you could store or give as a gift and the wine and vodka would just be added at the time of heating… I haven’t tried it, but what occurs to me is that you would make the recipe as listed above using just perhaps 1 1/2 cups of water or concord grape juice (or a grape juice made from red wine grapes), then simmer it until it’s reduced a bit and slightly syrupy. You could can this or store it in the refrigerator, then heat it along with the alcohols at time of serving.

      Again, I haven’t actually tried it that way, but I’ve been wanting to. 🙂

      Sorry I’m not more helpful!

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  6. Fay E. Chorney says:

    So pleased to come.upon your site, and it was just by chance. I am in north-western Canada and I have a feeling you are a long ways away. Can’t wait to try the Swedish Glogg this Friday, for my group of coffee friends. They will be my taste testers! Thanks so much for sharing! Fay

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    There are as many recipes for Glogg as there are Swedes in the world.
    A nice warm drink on any cold evening.

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