Sweet • Sour • Savory

Food blog on scandinavian style food done right.

Mulled Wine

December 8th

Brunch, Christmas, HolidayTove Balle-PedersenComment
Æbleskiver, ebelskiver

Æbleskiver, ebelskiver

December 8th.  - Fourth Day of Christmas

Today my maternal grandmother would have turned wow .... 113. The whole family had the tradition to celebrate her Birthday by having Gløgg and Æbleskiver (mulled wine and Ebelskiver) at her place. It was a nice tradition getting the whole family together before the christmas stress set in.

Even though both my grandmother and mom passed away, I always use this day to remember all the good times we had, and send them a lot of love.

Please spread a little love today and enjoy some ebelskiver and mulled wine.




Mulled Wine - Gløgg

Holiday, Drinks, ChristmasTove Balle-PedersenComment
Mulled Wine - Gløgg

Mulled Wine - Gløgg

December 9th and time for another christmas treat. What could be good for a Monday? What about wine? Wine it is - mulled wine.

Mulled wine aka gløgg is the scandinavian version of mulled wine, and has been a christmas tradition for over a hundred years.

Back home with my parents we always had store bought gløgg and I loved it. I didn't know better. When we moved to California, I had to figure out to make my own gløgg extract. This is what I came up with after testing for a few years. 

It's a sweet spicy mix not too strong in alcohol. I hope you'll enjoy it.



  • 750 ml water (3 cups)

  • 4 tablespoons sugar

  • 1 orange, zest and juice (add the juice after the extract has been strained)

  • 1 lemon, zest

  • 2 sticks of cinnamon

  • 2 star anis

  • 5 green cardamom capsules

  • 10-12 whole cloves

  • 7-10 whole allspice berries


  • 1 bottle red wine (Use a good red wine, it makes a better gløgg)

  • extract (to taste)

  • almonds, slivers

  • raisins (soaked in port wine or a stronger liquor)


Put the ingredients for the extract in a saucepan, let it simmer for about 5-10 minutes. Strain the spices and zests. Add the orange juice to the extract.


Soak the raisins in port wine or a stronger liquor as snaps or cognac. 

Heat red wine and extract to 160-176℉ (70-80℃). Add the raisins and almond slivers. 

Serve in a nice mug.