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Glogg

This traditional Scandinavian spiced wine drink from Lotta Jansdotter's "Handmade Living" is perfect for holiday parties or cold-weather gatherings of any kind.

  • servings: 10

Ingredients

  • 1 (750 ml) bottle dry red wine, such as Pinot Noir or Zinfandel
  • 1 (750 ml) bottle port
  • 2 cups water
  • 1 1/2 cups Cognac, brandy, rum, or vodka
  • Zest of 1 orange, cut into strips
  • 10 cardamom pods
  • 2 sticks cinnamon
  • 10 whole cloves
  • 5 slices peeled fresh ginger
  • Granulated sugar
  • 10 teaspoons raisins
  • 10 teaspoons blanched almonds

Directions

  1. Step 1

    In a nonreactive saucepan, mix together wine, port, 2 cups water, Cognac, orange zest, cardamom, cinnamon sticks, cloves, and ginger. Bring to a boil over medium-high heat; immediately reduce heat to low and simmer for 5 minutes. Remove from heat and let cool. Cover and refrigerate for at least 12 hours and up to 24 hours.

  2. Step 2

    Strain wine mixture and discard solids. Reheat wine mixture over low heat (do not boil) and stir in enough sugar to reach desired taste. Add 1 teaspoon raisins and 1 teaspoon almonds to each of 10 mugs; fill mugs with wine mixture and serve.

Source
The Martha Stewart Show, November 2010

Reviews (1)

  • 7 Nov, 2011

    After getting quite warm last night after having 2 of these, I decided to do the math on the strength of this drink. An approximate alcohol content for the glogg I made works out to be 16.5%. Heating the ingredients may cause a loss of alcohol, but there is also a reduction in volume (steam). This percentage also depends on the varying proofs for the ingredients used: 13.5% in wine, 19% in port, and 40% in brandy, (plus water).