Glogg
From Wikipedia, the free encyclopedia
Glogg (Swedish: Glögg, Norwegian: Gløgg, Danish: Gløg, Finnish: Glögi) is the Scandinavian version of vin chaud or mulled wine. Glögg is also often served without alcohol. Bottles of ready-made glogg extract are often purchased, containing fruit extract and spices, and mixed into hot water. The main ingredients are (usually red) wine, spices such as cinnamon and cloves, and optionally also stronger spirits such as vodka, akvavit or even cognac. The mixture is prepared by heating, but it is not allowed to boil in order for the alcohol not to evaporate. Glögg is generally served with raisins, almonds, and gingerbread, and is a popular warm drink during the Christmas season.
In Denmark gløgg is traditionally served during the Christmas season with æbleskiver (sliced apples) sprinkled with powdered sugar and accompanied with strawberry marmalade.
Glogg recipes vary widely, and variations with sweet wines such as Madeira or spirits such as Cognac, Armagnac or Brandy are also very popular. Glogg can also be made alcohol-free by using juices (usually blackcurrant) or by boiling the Glogg for a few minutes to evaporate the alcohol.
Leading up to the holidays, during the month of December many Swedes typically participate in a great many Glogg Parties. It is typical to serve mandarin oranges and "lusse bullar" a type of sweet bun made with saffron.
[edit] See also
[edit] External links
- Swedish Glögg Recipe in U.S. units
- Swedish Glögg Recipe with serving tips
- Danish gløgg recipe in English with U.S. measures from Andrea Fisker's "A Northwoman´s cookbook"
- Danish Christmas Gløgg from Diana's Desserts
 |
This wine-related article is a stub. You can help Wikipedia by expanding it. |
