Swedish glögg with rum
Ingredients
- 2 pcs dried ginger
- 5 cloves
- 5 green cardamom pods
- 2 pcs cinnamon
- 1 pcs dried citrus See note
- 200 mL rum or other strong alcohol See note
- 2 bottles wine See note
- port, optional See note
- 150 mL sugar, or to taste
For serving
- blanched almonds
- raisins
Instructions
- Add all spices to a glass jar and cover with the rum or other strong alcohol.
- Let sit for 24 or more hours. A few days are also fine.
- Strain the out the spices and discard.
- Mix the infused alcohol with wine and sugar. Let sit until the sugar has dissolved, 20-30 min.
- The glögg is now ready.
For serving
- Add glögg to a pot and heat on the stove at a medium temperature. The glögg should start steaming. Stop heating when small bubbles start to appear.Only heat as much as you want to consume.
- Pour into small cups and serve immediately.
- A few almonds and raisins can be added to each cup and eaten with a spoon while enjoying the glögg.
Notes
Dried citrus: In Sweden, dried bitter orange peel is often added to glögg but I have found it hard to find here in Canada. Instead, I have tested dried sweet orange peel from a Chinese grocery store. This year, I used dried limes from West Asian cuisine. You can also try fresh citrus peel.
Strong alcohol: We usually use rum and sometimes whiskey. You can also use vodka for a more neutral taste or try cognac or brandy. The main function of the strong alcohol is to extract flavour from the spices.
Wine: You can use red or white wine. A dry wine is preferable but not essential.
Port: some recipes add a dash of sweet dessert wine such as port or Madeira to add a bit of richness.