Published Sep 30th
Prep 30m Cook 45m Additional 15m Ready In 1h 30m
Servings 24 servings Calories 323.3

A classic Scandinavian hot spiced wine punch served with raisins and almonds. This will surely take the bite off those cold winter nights. Flaming the brandy is optional.

Recipe Ingredients

  • 2 (750 milliliter) bottles red wine
  • 2 ounces dried orange zest
  • 2 ounces cinnamon sticks
  • 20 whole cardamom seeds
  • 25 whole cloves
  • 1 pound blanched almonds
  • 1 pound raisins
  • 1 pound sugar cubes
  • 5 fluid ounces brandy

Cooking Directions

  1. 1 Pour wine into a large pot. Bring to a boil over medium high heat. Wrap orange zest, cinnamon sticks, cardamom and cloves in cheesecloth, tie with kitchen string and put into pot. Let boil for 15 minutes, stirring occasionally. Stir in almonds and raisins and continue to boil for 15 more minutes. Remove from heat.
  2. 2 Place a wire grill over the pot and cover with sugar cubes. Slowly pour on brandy, making sure to completely saturate the sugar. Light sugar with a match and let it flame. When sugar has melted, cover pot with lid to extinguish flame.
  3. 3 Stir and remove spice bag. Serve hot in cups with a few almonds and raisins.

Nutrition Facts

  • Calories 323.3
  • Carbohydrate 43.2 g
  • Fat 9.7 g
  • Fiber 4.8 g
  • Protein 5 g
  • Saturated Fat 0.8 g
  • Sodium 10.6 mg
  • Sugar 31.5 g


  1. This recipe is incomplete. There are a ton of variations but most people boil with the almonds and raisins but then remove them at the end so you only have the liquid. You can serve with almonds and raisins if you wish. I make non-alcoholic with grape cherry and apple juice brandy extract boiled with - Read more ...
  2. This is a great recipe. I suggest charging it up with a little more brandy though. I noticed people reviewing the amount of almonds and raisins in the recipe. It says to serve WITH the almonds and raisins nowhere does it say to prepare it with the almonds and raisins.
  3. I befriended someone from the Netherlands who was studying here in the U.S. and he served this at a holiday party. He said that you leave the almonds and raisins out in a dish NEXT TO the pot of glogg. People serve themselves hot glogg and add the almonds/raisins if they choose to. That way - Read more ...
  4. I have a swedish family who drinks this every christmas for those who have not had it it is a drink for cold weather something warm to come out of the cold to with a spicy holiday flavor.
  5. As an American living in Sweden, I have only one suggestion for the glgg, add the raisins and almonds AFTER you've boiled everything!
  6. The almonds and raisins are great for taste but I found the volume of them in the pot a little too much especially after they absorb some of the liquid.
  7. I took the advice of previous reviewers and didn't double the raisins and almonds when I doubled this recipe. There was still way too many! I would reduce the number again. Although the recipe called for 2 oz. of cinnamon sticks a jar only holds.75 oz. I used the whole jar after the recipe was - Read more ...