Spiced Gløgg with Port Wine and Cointreau

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This is a recipe that I created when we lived in Copenhagen, and I wanted to come up with a version of Gløgg that would wow my in-laws and Danish friends. Gløgg is a Scandinavian specialty served during the Christmas season, similar to spiced mulled wine or vin chaud. The difference with my recipe is that it’s extra-fortified with port wine, Cointreau and rum-soaked raisins. The key is to first make a reduction with the port, Cointreau and orange juice. This becomes the base to the gløgg, adding depth and a mellow sweetness without overly sugary, cloying results. The addition of rum-soaked raisins and toasted almonds at the end almost qualifies this beverage as food. Be sure to add some of the liqueur from the raisins for extra fortification. – TasteFood

  • 1 cup raisins
  • 1/2 cup rum (or Cointreau)
  • 1/2 cup whole almonds
  • 1 1/2 cups Port wine
  • 1 cup freshly squeezed orange juice
  • 1/2 cup Cointreau or Gran Marnier
  • 1/3 cup dark brown sugar, packed
  • Zest of 2 oranges, cut in strips
  • 10 whole cloves
  • 2 cinnamon sticks
  • 2 bottles full-bodied red wine


  1. Combine raisins and rum in a small bowl. Let sit at room temperature at least 2 hours. (Raisins can be prepared up to one week in advance. Cover and refrigerate until use.)
  2. Toast the almonds in a dry skillet over medium heat until lightly browned. Cool slightly. Coarsely chop in large pieces. Reserve.
  3. Combine port wine, orange juice, Cointreau, brown sugar, orange zest, cloves and cinnamon in in a large pot with a lid. Bring to a boil and cook uncovered until reduced to 2 cups, 10-12 minutes.
  4. Reduce heat to low. Add red wine and warm through with the lid on the pot. Do not boil.
  5. To serve, add a spoonful each of raisins with liqueur and almonds to glasses or mugs. Strain gløgg into glasses. Garnish with fresh orange slices.


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