Making Glögg…an American-Swede Tradition?

In my parents house the holidays smells like glögg. Every year my dad, messes with and putters with making his glögg making the whole house smell fabulous. As my little brother and I have gotten old enough to drink legally, we have also partaken in the glögg. However, I have some very distinct memories of our childhood home and the smell of Christmas tree and glögg on Christmas Eve as we made Scottish Shortbread.

Now what is glögg? It is a Scandinavian spiced & hot wine. Perfect for those long winter days (that look like nights). Go for a long walk? you need glögg. Have a long bus ride? you need glögg. Get rained on the whole time you are at Tivoli? you need glögg.

When I moved away from my parents to Chicago I needed to learn to make glögg for myself…I got my dad to write down what he does and practiced a few times for myself and close friends before making it for things like the work holiday party. Now I have been making glögg often during the holiday season for 5 years. I have a homemade is better and “Fredin’s are good at this” mentality about making glögg (I also feel this way about meat gravies which I also learned to make from my dad). Now that I live in Sweden I assumed that the glögg would be amazing.

It turns out most people (I mean everyone really) buys glögg. Either low alcohol % from the grocery store or svart vin/stronger from the liquor store. While some of the kinds I tried, both at work and with my family were good they weren’t as potent or as spicy as the homemade kind we made in the US. Maybe this is a Amerian-Swede trying to create culture or a connection to history…or maybe it is just my dad but either way I think I am a homemade glögg person for life.

Of course after telling my family in Sweden about our traditional Fredin homemade glögg, my aunt picked a day during the holiday weekend for me to make this homemade glögg for everyone. The problem is that in the US both my dad and I make our glögg “starters” at the end of each holiday season for the next year. I only had about 3 weeks until I needed to use a starter.

So, I went to the liquor store to get vodka and a sweet strong winish liquor (brandy, sherry, or svart vin) and to the grocery store to get all the spices. First, I really don’t understand small bottles of actual liquor. Liquor doesn’t go bad, and it is so much cheaper to buy a handle than a 750ml bottle, plus you don’t have to go back to the store so often. But at Systembolaget (the liquor store, Systemet) the largest bottle of vodka they had was 750ml. In Chicago I used the bottle of a handle of Jose Cuervo because it was large and square, with a good handle giving good mixing when shaking the spices into the liquor. Here I had to buy the only bottle of 750ml vodka which looked pretty cheap and was  a brand I had never heard of.

Back in my apartment I poured out a glass of vodka (an American water sized glass) from the bottle and added all the spices (cardamon, cinnamon, cloves, orange peal) and some svart vin. Then I heated the whole mixture for a few min on the stove keeping it well below boiling but still hot to get some of the spice flavor to extract into the alcohol. Then I re-bottled the starter mix and I was ready to make real glögg.

glögg starter

glögg starter

just add wine and sugar….

The glass of left over vodka I made into cucumber vodka by soaking sliced of cucumber in the glass for a few days before using it up. The extra svart vin I used to make a great wine glaze on a nice piece of chicken.

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