Christmas glogg
with orange schnapps

Here is an easy recipe for traditional Danish Christmas glogg.

The glogg is made with red wine, port wine, orange schnapps, spices, raisins, and chopped almonds.

If you like, you can substitute the orange schnapps for 2 tablespoons grated orange peel.

See also...
About Danish Christmas Glogg

Ingredients

• 3 deciliter red wine
• 3 deciliter port wine
• 2 deciliter orange schnapps
• 6-8 green cardamom pods
• 10 whole cloves
• 1 small cinnamon stick
• 100-200 grams skinned, chopped almonds
• 100-200 grams raisins
• Cane sugar

Direction

• Pour red wine and port wine in a stainless steel pot.
• Add cardamom, cloves, and cinnamon.
• Heat to just before boiling over low heat. Do not boil. Boiling will burn off the alcohol. Stir occasionally.
• Allow the glogg to settle for at least one hour (over night is better).
• Strain and add the raisins and almonds.
• Heat to just before boiling over low heat and add the orange schnapps just before serving.
• Sweeten to taste with a little cane sugar.

Serve steaming hot in heatproof glasses or mugs with fruits, nuts, sweets, and Christmas cookies.