Recipe: Swedish Glogg

Every Thursday on the Good Food Blog we share a recipe from our archives.

George Cosette, former wine director of Campanile and co-owner of Silverlake Wine, first shared this recipe for Swedish Glogg, a Swedish holiday mulled wine, on December 23, 2006.

Keep reading for the full recipe…

Swedish Glogg

4 to 5 servings

2 cups fresh orange juice

1/4 cup slivered almonds

3/4 cup golden raisins

1/2 cup pitted whole prunes, snipped in half

8 whole cloves

2 inches cinnamon sticks, broken in half

1/2 inch fresh ginger

4 whole cardamom pods, bruised

1 (750 ml) bottle ruby port

3/4 cup brandy

3/4 cup vodka or aquavit