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    You are in: Home / Community Forums / Scandinavian Cooking / Glorious Glögg!
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    Glorious Glögg!

    Sun Nov 30, 2008 11:33 am
    Forum Host

    The origins of mulled wine go back at least as far as ancient Rome - the oldest known recipe for spiced and heated wine comes from the cookbook De re coquinaria. Originally the spices and heating may have been used to improve the taste of less than first-rate wine, but soon the practice became a form of culinary art. The fact that heated wine also warmed people up from the inside out on cold nights was a nice bonus, for sure. icon_wink.gif

    Over time, the practice of mulling wine spread across Europe. In the Middle Ages, mulled wine was even used in medicine in Central Europe: in addition to healing spices, herbs were also added to the wine to help the ailing.

    Glögg (in Swedish, Norwegian, Danish and Icelandic) or glögi (Finnish) is the Scandinavian version of mulled wine. The first glögg recipes came to Sweden from Northern Germany in the 17th century. The word glögg comes from the Swedish verb glödga, to heat up - the term glödgat vin ("heated wine") is first mentioned in a manuscript in 1609. The earliest glögg drinks were often based on cognac, punsch or vodka as wine was less widely available.

    Glögg has since become popular in other Scandinavian countries too and is a staple during Christmas season. Perhaps because the name of the drink does not refer to wine at all, there are plenty of alcohol-free recipes for glögg around in Scandinavia: many are based on red or black currant juices or purple grape juice. Mulled white wine is also popular - as is its alcohol-free counterpart, mulled apple juice or green grape juice.

    Why not go Scandinavian this holiday season and spice up your December with some glögg? The alcohol-free variants are a handy option when there are both drinkers and non-drinkers present: simply add a shot of vodka, cognac or rum to the hot, spiced juice (or mix with equal amount of wine) to make an alcoholic drink.

    (Much thanks to Mikko Kosonen for this beautiful photograph!)

    Red wine glögg:
    Mellow Glogg for a Freezing Night
    My Family's Swedish Glogg
    Glogg (Swedish Mulled Red Wine)- My Swedish Mother in Law's
    Christmas Glögi
    Mulled Wine a La Kolibri
    Glogi ( Finnish Mulled Wine)
    Best of Bridge Danish Glogg

    White wine glögg:
    Apple White Wine Glögi (Mulled Wine)
    Mulled White Wine

    Alcohol-free glögg:
    Red Grape Glögi
    Non-Alcohol Glögg (Finnish Chrismas Hot Spiced Punch)
    SAFT GLOGG (Swedish Fruit Juice Glogg)
    Apple Glögi

    Apple Cinnamon Glögi
    Glögi Spice Mixture for White Wine
    Glögi Spice Mixture for Red Wine

    Last edited by stormylee on Fri Nov 23, 2012 2:21 am, edited 12 times in total
    Midwest Maven
    Wed Dec 03, 2008 7:33 am Groupie
    These recipes sound great icon_smile.gif I'm so gonna try some of these for Christmas parties coming up!
    Fri Jul 10, 2009 10:04 am
    Newbie "Fry Cook" Poster
    Glogg... I know it well.

    My parent's have made it around the holidays when my Swedish family gathers.

    Their recipe calls for burning off some of the alcohol vapors (not sure what that process is called). Essentially, while it was simmering on the stove, my father would hold a lit match adjacent the lid. My mother would carefully, and quickly, open the lid and then close it again almost immediately. The result was a small fireball. icon_eek.gif
    (Please don't do that if your recipe doesn't call for it.)

    Served warm, and very strong, it's best enjoyed while you're absolutely freezing (in my opinion). For example, there's a small Swedish settlement near where I grew up... Bishop Hill, Ill. They have an annual Santa Lucia celebration in early December. All the small shops are open and it's very festive. The bar at the end of the street makes Glogg. It hits the spot when you're really cold. My only advice is never take the first glass or two... or make sure it's stirred well.

    I wouldn't call it my drink of choice, but if I'm going to keep my Swedish heritage alive and well it's one of the things I need to do from time to time (like consuming lutfisk).
    Fri Jul 10, 2009 1:56 pm
    Forum Host
    Hi and welcome to the forums, chef. Nice to meet you! icon_smile.gif

    Please click on FAQ's and Additional Information, a thread full of clickable links and explanations that you'll find invaluable as you start to move around the site.

    You're going to LOVE it here! icon_smile.gif
    Tue Nov 17, 2009 3:25 am
    Forum Host
    It's glgg time again, people! icon_wink.gif
    Fri Nov 20, 2009 1:53 pm
    Forum Host
    Yay! I like mine with almonds and raisens. icon_biggrin.gif
    Mon Dec 07, 2009 7:14 pm Groupie
    Oh, I'm so in the mood to make this! It has snowed here, and I want a warm nip of something. icon_wink.gif Thanks for posting my glogg recipe above!
    Esther in Atlanta, GA
    Thu Dec 10, 2009 6:49 pm
    Experienced "Head Chef" Poster
    So do I
    Sat Dec 12, 2009 6:48 pm
    Forum Host
    Mon Nov 29, 2010 12:44 pm
    Forum Host
    Let's heat and spice things up for the holiday season! icon_biggrin.gif
    Fri Nov 23, 2012 2:20 am
    Forum Host
    Now, how can I have missed this recipe: Dk's Swedish Glgg ? I haven't had glögg with aquavit before, but since I am in possession of an aquavit bottle that I got in Copenhagen earlier this year, I rather think I soon will! yummy.gif

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