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Glogg - Scandinavian mulled wine

Jonathan Goodall / 30 October 2015

Give glogg, a warming Scandinavian combination of mulled wine, port and brandy, a go for a change this winter.

Glogg is a Scandinavian mulled wine with port and brandy

Give glogg a go for an alternative to mulled wine or cider. A hefty Scandinavian mulled wine with port, brandy, raisins and almonds, a steaming mug of glogg (pronounced ‘glug’) leaves no cockle unwarmed.


  • 1½ litres medium/full-bodied red wine
  • 370ml port
  • 200ml brandy
  • 2 oranges
  • 12 cloves
  • Pinch grated nutmeg
  • 6 cardamom pods, crushed
  • 5cm piece of fresh ginger, sliced
  • 10cm cinnamon stick
  • 4 tbsp sugar (to taste)
  • Small handful of raisins
  • Small handful each of raisins and blanched, flaked almonds


Pour the wine into a large stainless-steel or enamel pan - avoid aluminium and copper as they will give the glogg a metallic taste. 

Stud one orange with the cloves; peel the zest from the other and squeeze its juice. Whole slices of orange look pretty but too much pith can taste bitter, so stick with juice and zest.

Put these in the pan with the spices, raisins and almonds, adding sugar to taste. 

Heat gently for half an hour, making sure not to let it boil. 

Serve with a few almonds and raisins in each cup.


The opinions expressed are those of the author and are not held by Saga unless specifically stated. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.