by Rachel on December 23, 2012


I’m cooking again with my dear friend Helen (not to be confused with my deer friend Helen) – who insists she’s never burned salad, only eggs – once in Junior High School, – but really, she swears she was never an incompetent cook. I believe I remember a time when she burned salad. It was memorable and seemed impossible, but she managed, somehow. This is her family’s Glögg recipe. Does your family have a Glögg recipe? Mine does not. But wait, it does now. Thank heavens.

Glögg (makes four pint jars)

  • 1 whole vanilla bean, split down the middle and cut into 1-inch pieces
  • 1 cup currants
  • 1 cup dried cranberries
  • 1 cup of yellow or dark raisins
  • 2 cups whole blanched almonds
  • 1 cup dried apricots
  • 2 dried star anise, broken into bits
  • 1 tablespoon dried whole allspice
  • 2 cinnamon sticks, broken into pieces
  • 1 ½ bottles brandy (750 ml)

Place all ingredients in a mixing bowl.

Sterilize four pint jars. I sterilize my jars by placing them in the dishwasher and running them through a full cycle. Remove the clean, sterilized jars. Using a funnel place dried fruit mixture in the jars. Fill the jars about ¾ full of the dried fruit/nut mixture. Pour brandy over the dried fruit/nut mixture. Sterilize your canning lids and bands by boiling them on the stovetop. Seal your pint jars.

Allow the brandy/fruit/nut mixture to sit for a full month before using.

When ready to make Glögg, pour the entire contents of your pint jar into a 4 quart saucepan. Add a full bottle of red wine (preferably something fruity – Gallo works). You can add ½ cup sugar if you like your Glögg sweet, and you can also add orange peel – depending on your state of mind. Heat on low until warm but DO NOT BOIL. If you boil it, you’ll cook off the alcohol (THE HORROR). Ladle into small mugs, including the fruit and nuts. Consume.

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