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ingredients for swedish glögg set out on the countertop

A Recipe Steeped in Tradition: Katerina's Rosé Glögg

"The recipe for this festive rosé glögg was passed to me by my dear Swedish friend Katerina while we were both living in the Veneto region of Italy."

Few things feel more quintessentially December than the scent of warm, mulling spices floating through the kitchen and decorating the air. 


To be sure, these spices are imbued with such nostalgic charm in part because of where they came from... A recipe you grew up with, or one you tried at a holiday party years ago and couldn't help but ask "What is this and how can I make it!". 


As soon as we spoke to Sam Palmer of The Flint House about this beloved rosé glögg recipe she turned to year after year, we knew we had to share it with you. From Katerina, to Sam, to us, and now to you... Let this be our contribution to the season's incomparable tradition of sharing treasured recipes amongst friends. 


So, let's visit Sam in her gorgeous kitchen as she takes it from here... 


"The recipe for this festive rosé glögg was passed to me by my dear Swedish friend Katerina while we were both living in the Veneto region of Italy. 


The rosé wine gives it a more subtle and sweet flavour than the more traditional red mulled wines, and the addition of the cranberries or dried fruits in the glass are always a sweet treat to look forward to! It has become a tradition for us to make the glögg every year during December and it never fails to put me in a festive mood - the scent of the spices and orange peel warming on the stove are not to be missed.

ingredients for a rose glogg recipe
glasses waiting to be filled with rose glogg

Ingredients


The peel of 1 1/2 oranges
A bottle of rosé wine
150 ml caster (or "berry") sugar 
2 star anise pods
5 whole cardamom pods 
1 cinnamon stick 
2 pieces of dried ginger 
Cranberries to garnish (optional) 

Directions


Place the orange peel (without any white or as little as possible) in a large pot or dutch oven together with the wine and the spices. 


Bring to a boil and let it simmer until the sugar has melted (approximately 2 mins). Serve warm, not boiled, and if you feel so inclined, we recommend serving it with a few cranberries or almonds in each glass for a festive (and delicious) touch. 


And that's it! Cheers!

glasses waiting to be filled with rose glogg
glasses now filled with pink, rose glogg

Browse our favourite tools for the task:

Photography and recipe thoughtfully provided by Sam Palmer of The Flint House, whose striking home you may recall was host to this year's Winter Lookbook.

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