Alcohol-Free Glögg
A Scandinavian-style alcohol-free glögg of grape and blackcurrant juice, warmed with cardamom, cinnamon and clove, served with raisins and almonds.
Ingredients
- 400 ml red grape juice
- 150 ml blackcurrant juice
- 4 cardamom pods — lightly crushed
- 1 cinnamon stick
- 3 whole cloves
- 2 strips orange peel
- 2 tbsp raisins — to serve
- 2 tbsp blanched almonds — to serve
Method
- Pour the red grape and blackcurrant juices into a small pan and add the crushed cardamom, cinnamon, cloves and orange peel.
- Warm gently over a low heat and let it infuse for around ten minutes without boiling.
- Strain out the whole spices and orange peel to leave a clear, fragrant glögg.
- Spoon a few raisins and blanched almonds into each mug, then pour over the warm glögg and serve.
How to serve
- Glassware
- Heatproof mug
- Serve temperature
- Warm, around 65°C
- Garnish
- Raisins and blanched almonds
Glögg is the heart of a Scandinavian winter, and this alcohol-free version keeps all the warmth and ceremony without the spirit. Red grape and blackcurrant juices stand in for the wine, warmed slowly with cardamom, cinnamon and clove until the kitchen smells unmistakably of the season. Served with raisins and almonds, it is a small ritual in a mug.
The spice mix
Cardamom is the signature note of a good glögg, so crush the pods lightly to release their fragrance before they go into the pan. Cinnamon and clove deepen the spice while strips of orange peel add a citrus lift. Infuse everything gently for around ten minutes, then strain, as a long, fierce boil can leave the clove tasting harsh.
Serving in the Nordic way
The traditional finish is a spoonful of raisins and blanched almonds in the base of each mug, eaten once the glögg is drained. The raisins plump and sweeten as they sit in the warm juice, while the almonds soften just enough. It turns a simple drink into something convivial. For guests who would like a spirited alternative, a warm Hot Apple Gin offers a similar mulled-spice comfort.
Frequently asked questions
What are the raisins and almonds for?
They are a traditional Scandinavian touch. The raisins plump in the warm glögg and the almonds soften slightly, eaten with a small spoon once the drink is finished.
Can I use only grape juice?
Yes, though the splash of blackcurrant adds depth and a deeper colour. Without it, the glögg will be a little lighter and sweeter.
How long should I infuse the spices?
Around ten minutes over a low heat draws out plenty of flavour. Longer infusing can make the cardamom and clove a touch overpowering.
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