Christmas Eve is the main event in many Scandinavian countries, so growing up we would always celebrate Christmas on the 24th. This is the evening we get together with family at home to have the main big dinner. After dinner "Jõuluvana" (Santa) would knock at the door and our family would sit around the christmas tree and recite poems or songs to Santa in exchange for our gift. After Santa left, we would exchange the rest of our gifts for the family.
Another of my favourite Christmas memories is the fragrant smell of my parents' pot of glögg—a mulled wine made with red wine or brandy and spices like cinnamon, cardamom, and cloves. You’ll find glögg across the Nordic world throughout the winter, and countless versions exist. In fact, I've made this recipe with lots of variations, I've used Grand Marnier in place of vodka and when I ran out of green cardamom pods I substituted 1/8 tsp of ground cardamom. I've also added a vanilla pod which was very delicious. What's your favourite glögg recipe?
Below is my recipe for glögg. Unfortunately the glögg doesn't last as long as these birch tree and birch log candles, but I hope you enjoy it while it does last.
Cheers and Happy Christmas!
Glögg (Mulled Wine)
- 750 ml red wine
- ½ cup vodka
- ½ cup sugar
- ½ cup raisins
- 2 cinnamon sticks
- 8 whole cloves
- 1 tbsp green cardamom pods
- 2 tbsp fresh ginger, sliced
- zest of 1 orange
- Add all ingredients into a pot and bring to a boil, turn down heat and simmer for two minutes.
- Remove from heat and let steep for 1 hour.
- Strain fruit and spices and gently reheat for serving, or store in refrigerator for up to 3 days.
- Enjoy!