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Glögg in the slow cooker
Drink

Glögg in the slow cooker

Warm glögg in the slow cooker with red wine, spices and orange. Holds temperature for guests — without standing at the stove.

EverydayChristmasAdventWinterDrinkSlowcook
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Rate:
130 min total
8 servings
Very Easy

Ingredients

servings
Units

  • Glögg

    • 4¼ cup red wine
    • about 0.8 cup water or apple juice
    • 1 stk orange
    • 2 stk cinnamon sticks
    • 6 stk whole cloves
    • 2 stk star anise
    • 3 skiver fresh ginger
    • 3 tbsp raw or brown sugar
    • about 0.4 cup raisins
    • 1.7 fl oz almonds

Instructions

  1. 1

    Warm up

    1. Add wine, water/juice, orange, spices and sugar to the slow cooker.
    2. Cook on HIGH for 1–1.5 hours or LOW for 2–3 hours until warm and fragrant. It must not boil hard.
    120 min
    HIGH
    SlowCooker
  2. 2

    Serve

    1. Add more sugar if you want it sweeter.
    2. Keep on WARM or LOW while serving. Strain the spices or leave them in. Serve with raisins and almonds in the glass.
    5 min
    SlowCooker

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Details

Nutrition

Calories

160kcal

Protein

1g

Fat

1g

Carbs

12g

Serving Size

150ml

Dietary

Allergens

Nuts

Serving

Suggestions

  • • Small glasses — it is sweet and spiced.

Side Pairings

  • • Peppernuts.

Storage

Fresh

  • • Duration: 3 days
  • • Temperature: 5°C
  • • Method: Refrigerate leftovers. Reheat gently without boiling.

Frozen

  • • Duration: 2 months
  • • Temperature: -18°C
  • • Method: Can be frozen without raisins/almonds. Thaw and warm gently.

Reheating

  • • Stovetop: Warm to a comfortable heat — no hard boil.

Tips

Preparation

  • • Use a wine you would also drink cold — not the cheapest.

Cooking

  • • The slow cooker is good for keeping glögg warm for guests.

Serving

  • • Set out raisins and almonds so people can help themselves.

Variations

Flavor

  • A splash of port or aquavit at the end is classic — optional.

Health

  • Make an alcohol-free version with red grape juice or apple juice instead of wine.

Method

  • Keep below boiling. Hard boiling draws bitterness from the spices.
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