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    Glögg Jelly

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    Glögg Jelly

    Glögg, a mulled red wine, is served to visitors in Sweden from the beginning of December through to January. Traditionally, it is served with a few raisins and blanched whole almonds in the bottom of the glass. Roasted Marcona almonds can be found in the fruit and vegetable section.

    • Christmas
    • Preparation time: 15 minutes, plus at least 24 hours maceration time
    • Cooking time: 5 minutes, plus setting time
    • Total time: 24 hours

    Serves: 6


    • 8 Bart Cardamoms
    • 1 Waitrose Cooks' Ingredients Cinnamon Stick, plus extra to decorate
    • 2 Bart Whole Cloves
    • 75ml Smirnoff Vodka
    • Zest of 1 small organic orange, finely pared
    • Zest of 1 organic lemon, finely pared
    • 50g organic raisins
    • 200ml Dow's Midnight Port
    • 12 sheets gelatine
    • 75cl bottle fruity red wine, such as Bonterra Vineyards Zinfandel Mendochino County California
    • 150g granulated sugar
    • 75g roasted Marcona almonds


    1. Roughly crush the cardamoms and place in a small airtight container with the cinnamon stick, cloves, vodka and zest. Cover and leave to macerate for at least 24 hours. At the same time, macerate the raisins in the port in a separate small airtight container.
    2. The following day, place the gelatine sheets in a bowl and soak in cold water for 5 minutes. Then drain off the water and, using your hands, squeeze out any excess. Place in a large measuring jug.
    3. Meanwhile, pour the infused vodka into a non-corrosive saucepan and add the red wine and sugar. Strain the port into the pan. Cover and reserve the raisins for decoration.
    4. Place the saucepan with the red wine mixture over a medium heat and stir occasionally until the sugar has dissolved. As soon as it comes to simmering point, remove it from the heat - do not let it boil. Strain the mixture immediately through a metal sieve onto the softened gelatine sheets, stirring all the time until the gelatine has dissolved. Leave to cool. Once the glögg is cool, pour into 6 x 200ml glasses. Chill for 1½-2 hours, until the jelly has set. To serve, top with the reserved raisins, roasted Marcona almonds and extra cinnamon sticks, to decorate.

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    Cook's tips

    Dried fruit such as raisins or sultanas taste amazing macerated in alcohol such as port, Cognac or Grand Marnier. Organic dried fruit is the best, as it seems to be slightly drier and therefore becomes even plumper with alcohol.


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