Memories and traditions are powerful things, and for me, the sense of smell draws the most vivid memories:
- One sniff of fresh dill can transport me to summertime in Skänninge.
- The earthy aroma of mushrooms brings back memories of traipsing thru the woods near Borlänge with Aunt Lily.
- The smell of hyacinths draws me to Gunvor’s cosy living room during Advent.
- Cardamom-laced breads remind me of Sigrid’s warm and welcoming kitchen in Skellefteå.
- And the smell of cinnamon, especially when combined with smoke from a crackling fire, makes me think of glögg.
Not all scent-related memories are good! But I don’t choose to dwell on those….
During the Christmas season, tradition plays a huge part of every celebration. Whether it’s baking the same cookies every year, setting up the manger scene in the same place, attending holiday concerts, or traveling to spend time with loved ones, every family has special traditions.
Basically every European country has an ancient tradition of spiced, sweet, warm wine. And every country varies the recipe. In fact, I’m sure there are thousands of recipes just within Sweden for glögg. Making glögg can take an hour, several days, or you can allow it to “mature” for months. This is how I like to make it:
Pour the vodka/brännvin into a glass jar and add spices, raisins, and orange peel. Cover and let stand at room temperature for several days to a couple weeks, swirling it occasionally.
Warm 1-2 cups red wine over medium heat, stir in the sugar, and heat until the sugar dissolves, stirring frequently.
Strain the vodka thru a sieve and add to the sweetened wine. Add the remaining wine and heat, but do not boil. At this point, you can bottle the glögg and allow it to sit for days, weeks, or months. Chances are, it won’t last long because it’s so delicious.
When you are ready to serve the glögg, heat it without allowing it to boil. Serve in mugs with almonds and raisins – the traditional way. I actually like to serve it with thin gingersnaps (pepparkakor) and gorgonzola cheese – maybe not as traditional, but a ridiculously tasty combination.
Thanks to my daughter for the most beautiful cup and saucer – purchased at a street market in Amsterdam.
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Glögg!
- Yield: 16 1x
Description
Traditional Swedish hot spiced wine
Ingredients
- 1 1/2 c Svedka vodka (or 3 dl brännvin)
- 1 tsp whole cloves
- 1 tsp cardamom seeds
- 4 sticks cinnamon
- 1 inch long piece of fresh ginger, peeled and chopped
- 1/2 c (or 1 dl) raisins
- Peel from one large orange, making sure you don’t get any of the bitter white pith
- 2 – 750ml bottles red wine (I like to use malbec)
- 3/4 c (or 2 dl) sugar
- Raw, “naked” almonds for serving, and additional raisins
Instructions
- Pour vodka into a glass jar and add spices, raisins, and orange peel. Cover and let stand for a couple days to infuse the vodka with flavour, swishing around occasionally.
- Strain the vodka thru a sieve. Pour a cup or two of the red wine into a large pan. Stir in the sugar and heat until it dissolves.
- Add the remaining wine and the strained vodka. Gently heat until all the flavours have married. At this point, you can bottle the glögg and allow it to sit for days, weeks, or months.
- Serve warmed in demitasse (small) cups or glögg glasses — really cute ones are available here.
Notes
The vodka-and-spice-infused raisins are a tasty adult treat.
When friends join me for glögg, I use these heat-resistant glasses with their wool cosies, which I bought in Sweden many years ago.
This is an updated version of a previously posted recipe.
