Recipe by Gary Hermanson

Words by
The Last Bite: Blueberry Glögg
Photography by

Whether or not snow yet covers the ground, there aren’t many things that can warm your soul quite like homemade glögg, a traditional Swedish mulled wine. This treat typically comes out at Thanksgiving and stays throughout the holidays. When made at home the rich smell is so welcoming, your guests will be soothed the moment they walk through your door. This recipe was crafted for our pages by gently tweaking a long-time secret family recipe and is slightly sweet, smooth, and strong. Traditionally served warm, it is also delicious room temperature or chilled. Skål!


12 whole cloves

10 cardamom pods

1 cinnamon stick

Zest of one orange

2 tablespoons slivered almonds

2 tablespoons dried blueberries

½ cup white sugar

1 cup water

750 ml Cold River Blueberry vodka

750 ml port 

750 ml cream sherry

2 drops almond extract


Combine first four ingredients plus half the almonds and blueberries in a cheese cloth and tie the top. In a small sauce pan, combine sugar and water and heat until dissolved completely, reduce heat to simmer, add spices, and steep for 45 minutes. 


In a large pot, combine vodka, port, and cream sherry. Remove spice bag from sugar water, squeezing to extract all the liquid. Add spiced sugar water to large pot and heat liquid gently, but do not boil. Bottle your blueberry glögg with remaining slivered almonds, blueberries, and almond extract. 


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