Blueberry Glögg

3 bottles

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. 

LOVE READING

edible MAINE?

You can have our exciting stories and beautiful images delivered right to your doorstep. Click HERE to purchase an annual subscription.

LOCAL FOOD NEWS,

SEASONAL RECIPES

AND EVENTS

DELIVERED FRESH

TO YOUR INBOX

Join the edible MAINE community!
 
SIGN UP NOW
for our e-newsletter and receive regular updates on local food issues, online exclusive stories, original recipes, sponsored buying guides and special issue sneak peeks.

Current Issue

No. 15 / Winter 2021

Recent Recipes

Smoked Black Manhattan

Smoked Black Manhattan

Smoky and Spiced Pear Simple Syrup

Smoky and Spiced Pear Simple Syrup

Smoky Poire Harvest

Smoky Poire Harvest

Pan-Seared Cod and Littleneck Clams with Soy Brown Butter

Pan-Seared Cod and Littleneck Clams with Soy Brown Butter

Artfully Messy Kimchi

Artfully Messy Kimchi

Rustic Apple Galette with Lakin’s Gorges Opus 42

Rustic Apple Galette with Lakin’s Gorges Opus 42

Hasselback Sweet Potatoes

Hasselback Sweet Potatoes

Potatoes Pavé

Potatoes Pavé

Twice-Baked Potatoes

Twice-Baked Potatoes

Baked French Toast with Streusel Topping

Baked French Toast with Streusel Topping

Bluet Gin Fizz

Bluet Gin Fizz

Almond Cornmeal Loaf

Almond Cornmeal Loaf

Recent eM Blog Posts

Header Logo 1.png
  • Email
  • Black Instagram Icon
  • Black Facebook Icon
  • Black Twitter Icon
 

Maine's award winning

food magazine

PO Box 11318

Portland, ME 04104

(207) 358-6112

hello@ediblemaine.com

MEMBER OF EDIBLE COMMUNITIES

NEARBY:

edible NEW HAMPSHIRE

edible GREEN MOUNTAINS

edible BOSTON

edible NUTMEG