© 2009 Green Kitchen Stories BlackcurrantGlogg

Warm Christmas Glogg

The four Sundays before Christmas Eve everybody in Sweden and Denmark celebrates Advent. We eat saffron buns called Lussebullar (in Sweden) and æbleskiver (in Denmark) and drink Glögg, which is a kind of warm sweetened christmas spiced wine with almonds and raisins.

With Luise being pregnant we wanted to have an alcohol free glögg. You can buy this in a supermarket but they are always to sweet for us, therefore we made our own. We found an unsweetened blackcurrant juice which we cooked with ginger, cinnamon sticks, cardamom pods and cloves, and served it with nuts and sliced orange. It tasted great!
Tomorrow it’s third of advent and we are invited over to some friends. The plan was to bring our own glögg but now we have drunk too much of it so we’ll save the little that we have left until we get back home …
Cinnamon nuts

Warm Christmas Glogg
1 bottle

100 cl water
2 cm fresh ginger
2 cinnamon sticks
6 cardamom pods
6 cloves

4 cups fruit juice (unsweetened) we used blackcurrant sweetened with apple and grape
3 tbsp honey (if your fruit juice tastes sour)
50 g almonds (blanched)
50 g walnuts
100 g raisins
1 orange (thinly sliced)

Boil water, ginger, cinnamon sticks, cardamom pods and cloves for 15 minutes and keep it in the fridge over night.
Add the fruit juice, boil it for 30 minutes, remove the spices and the glogg is done. Add chopped nuts, raisins and orange pieces and serve it warm with a cinnamon stick. Cheers!

You can of course replace the fruit juice with red or white wine.

Tip: blanch almond: Boil a pot of water, dump in the almonds, wait for the water to boil again, let them boil for about a minute, pour off the water, and rinse with cold water, and drain. The skins will slip right off if you pinch them.


  1. Posted 13 Dec ’09 at 10:19 | #

    That photo is really beautiful, perfect treat for the Holidays!

  2. Ola Nordmann
    Posted 13 Dec ’09 at 12:23 | #

    Hey hey… What about Norway?? We to have Santa Lucia, lussekatter and gløgg! :=)

    • Posted 13 Dec ’09 at 12:39 | #

      You’re absolutely right Ola! Norway has the same Christmas traditions as us. We just didn’t think about it ;o)
      Glædelig jul!

  3. Posted 13 Dec ’09 at 13:52 | #

    Det är säkert medvetet, men ändå irriterande (och synd!), att man inte kan spara ner bilderna för att peta upp dem på sin egen blogg och tipsa om er!


    • Posted 13 Dec ’09 at 14:42 | #

      Hej Tiger, jag förstår att det kanske lite irriterande, men det är bara att maila oss vilken bild du vill använda så skickar vi den. Du kan också göra en skärmdump så får du tag i bilden själv.

  4. Posted 13 Dec ’09 at 21:52 | #

    What a great recipe! My father always makes this a Christmas time, but I thought it was way too strong, plus don’t drink alcohol really at all, so this is perfect. I can still celebrate the tradition but make it yummier! Thanks!

  5. Posted 13 Dec ’09 at 22:21 | #

    This sounds lovely, and I really appreciate the no alcohol aspect.There are so many folks who cannot or should not, for one reason or another, drink alcohol. It’s important to care for them in our festive rituals. Happy Holidays! …Susan

  6. Robin
    Posted 14 Dec ’09 at 02:34 | #

    Ser jättegott ut! Rekommenderar en liten bit stjärnanis om du gillar det lite kryddigt, eller att torrosta mandlarna först :)

  7. Sarah
    Posted 20 Dec ’10 at 09:21 | #

    Another tip to blinch the almonds: just let them soak in a pot of water all night. Next morning the skins slip off the same way. :o)

    • Sarah
      Posted 20 Dec ’10 at 09:21 | #

      And I meant blanch :s

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