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This recipe was originally published as part of a menu in Tasting Table National

TT Test Kitchen Tip: Glogg, a Swedish mulled wine, is traditionally served with almonds and raisins. Feel free to substitute your favorite dried fruit and nuts.



Developed in the Tasting Table Test Kitchen

Yield: 1½ quarts

Cook Time: 2 hours


2½ cups full-bodied red wine, such as Cabernet

1½ cups ruby port

1 cup cognac

¼ cup light brown sugar

1 orange peel

8 green cardamom pods

2 cinnamon sticks

5 whole cloves

1 whole star anise

¼ cup blanched, sliced almonds

¼ cup raisins

¼ cup dried cherries


1. In a large stockpot set over medium heat, combine the wine, port, cognac, brown sugar, orange peel, cardamom, cinnamon, cloves and star anise. Bring to a simmer and then remove from the heat. Cover and set aside for 2 hours.

2. Strain the glogg through a fine-mesh strainer, discard the spices and rewarm. Place a few blanched almonds, raisins and dried cherries in each glass and add the glogg. Serve immediately.

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