Blueberry Christmas Glögg

Today’s story is really easy to tell but not as easy to write down (and in a few seconds you’ll understand why).
Last Friday I did the stupidest stupidest thing. Something I think everyone who has used an immersion blender can relate to. I was pulsing ingredients for some mung bean burgers when a few pumpkin seeds got stuck in the blender. I used my finger to get them out and … accidentally touched the power button!!! I am not going to make you lose your appetite, but there were blood. And tears. Lots of them. One week later I am still in pain, but it looks like I will at least still be a 10 fingered girl (even though one of the fingers will probably never be as pretty as before). As for the mung bean burgers. Well they will have to wait a while before making it onto this blog.

Instead we made some Christmas gifts. I made a few batches of Christmas granola. I was inspired by an old recipe that you can find here and this gluten free version. I didn’t use so much dried fruit this time, only some goji berries. And I only sweetened it with apple syrup. It’s super delicious and a very popular gift.

We also made pomegranate and thyme jam that we will post next week, and our own version of the swedish Christmas drink Glögg. Scroll down for the recipe.

If you haven’t heard of glögg before it is a kind of spiced mulled wine that you drink for Advent in Sweden, Denmark and Norway. It is normally very sweet, so David made his own version on frozen blueberries and only sweetened it with apple syrup. He made one alcohol free, one with red wine and one where he also added some rhum. I don’t drink alcohol often, but even I fell in love with this, it taste like christmas in a cup.

Blueberry Glögg
Makes around 3 large bottles

If you can’t find unsweetened apple syrup you can also use 1/2 cup honey or agave. 

500 g/4 cups/1 liter blueberries, frozen will work too
1 cup/2,5 dl unsweetened apple syrup
3 cups/7,5 dl water
1 orange, zest
10 whole cloves
2 cinnamon sticks
1 vanilla bean, , sliced lengthwise
20 raisins
2 whole star anise
1 inch/2,5 cm fresh ginger, peeled and sliced
1 bottle of red wine
2 shots/80 ml of rhum (optional)

1. Place blueberries in a large sauce pan together with apple syrup and water. Bring to a boil, then lower the heat.
2. Let it gently simmer for about 10 minutes. Use an immersion blender to pulse it smooth.
3. Add the grated orange zest and all spices and let everything gently simmer for at least 20 more minutes.
To make it with wine:
4. Add a bottle of red wine (and 2 shots of rhum if you want it even stronger). Heat it, without bringing to a boil. Strain through a sieve and pour on sterilized bottles. Or serve it straight away in small cups together with some raisins and blanched almonds.
To make it alcohol free:
4. Add 2 cups water instead of the wine.


  • Oh my goodness, I'm so sorry! What an awful kitchen catastrophe -- I'm so glad to hear your digits should wind up all in tact after a bit of time off. Poor dear. I'll raise a glass of glögg in your honor, and wish you a speedy recovery.
  • oh, glögg is so fantastic good :) really loves it when the christmas is coming close in December :)
  • This looks wonderful! How long does the Glögg keep? Any special storing instructions? Thank you!
  • Hjördís
    We also drink it here in Iceland, we call it Jóla-glögg or Christmas-Glögg Love those recipes and I cant wait to try them!!
  • That looks delicious! Can't wait for the pomegranate and thyme jam recipe!
  • OH NOOOOO! Did you give the blender the finger? ;) I hope it heals soon!
  • Stackars Luise! Krya på fingret! Härliga recept och fina bilder. Hoppas något av paketen är till mig :) Kram
  • Oooooohh! Hope your finger recovers. And we drink the same stuff in Finland too. :) Only it's called glögi here.
  • Your poor little fingers! Accidentally turning on the blender or mixer while my fingers are pooking around is one of my biggest fears as well. Hope you will be feeling better soon and considering all of the nutritious food you eat I'm sure all ten fingers will be fine in no time. Wonderful glögg recipe and can't wait to try it!
  • So sorry to hear about your accident! But, all true cooks need a few scars to show off, right? :)
  • That is exactly what happened to me some time ago, and it was friday the 13th :(. But my fingers are now ok. The glögg sounds really delicious! Have a peaceful third Advent!
  • I totally relate to your immersion blender incident - the same thing happened to me a month or two ago while making hummous. Now I know to always unplug before sticking my finger around near that blade... This looks delicious! I hope it helps the healing process :)
  • i gasped out loud too! you poor thing. here's to a quick recovery. glad you are starting to feel better. things like this are always a reminder to us all to be careful. xo
  • Yasu
    The recipe and photos are stunning, as always! But most of all - please take and look after yourself Luise. We need you in top condition to continue making and posting beautiful recipes for us all ;)
  • Oh gosh, that's so scary about the blender! Glad to hear that you'll be okay. That said, the blueberry glögg sounds unbelievably delicious. Thank you so much for sharing. :)
  • Ouch! I hope you will be fine, although I'm hurting for you right now, God, that must've been extremely painful. On a more light-hearted note, this glögg looks absolutely amazing :) I won't say it was worth scarring your finger for life though! Take care!
  • huuu, det låter fruktansvärt! Nu kommer jag alltid akta mig extra noga, inget ont som inte har något gott med sig ;) Blåbärsglögg låter ju hur gott som helst - YUM!
  • Ouch! I hope you are okay! On the plus side, your photos look beautiful and really capture that wintery-christmas feeling. I really want to try this recipe as I have never had it, or even heard of it for that matter!
  • Oh no, glad you are OK. I'm so intrigued by this glogg and actually by unsweetened apple syrup. The ingredients sound so festive. I wonder if I can find that near me.
  • So very sorry about your finger mishap. That is terrible indeed. The glogg sounds so wonderful...I think I actually had something similar at some french friend's house once. Take care and be pain free soon...
  • Aww, Luise! I am so glad you (and your finger) are feeling better.. I have done the exact same thing! (..where does that reflex come from!?) I will definitely try this glögg but where on earth do I find apple syrup in Skåne? So sweet labels btw! Much Love<3<3
    • Hi Elenore! Oh no, you too :-( We bought the labels, alphabet stamps and ink in San Francisco, love it! The apple syrup is from the danish Årstiderne, so you might actually be able to find it in skåne as well Glædelig jul <3 Luise
  • yikes! I haven't had an immersion blender mishap, but I did have a knife incident a while back. Hope your digits recover well. Thanks for the Glogg recipe. My friend is from Sweden and last year I went to her St. Lucia Day Party. I became obsessed with Glogg (and Chokoladbollar, Crepes, Lingonberry Jam,etc.). Looks perfect for the holidays! It's the perfect gift too!
  • I'm so glad that I now know what glogg is! Sounds wonderful and I can't think of a better Christmas gift.
  • So sorry you hurt yourself- hoping you heal quickly. The glögg looks so festive and fun! The ingredient of the week at la Domestique is pomegranate and I can't wait to see you pomegranate-thyme jam!
  • Åh fyyyy sjutton ända in i baljan!! Det gör ont i mig av blotta tanken! Hoppas fingrarna snart mår bättre. Glöggreceptet måste jag helt klart testa, tack för det! :D
  • I gasped out loud at your injury story - I am so sorry!! I think about things like that ALL the time when using my blenders/mixers/etc. YIKES!! I am glad you got to keep your finger. and thank you for the gorgeous photos as usual :)
  • Aj aj aj! Skönt att fingrarna klarade sig. Fint med blåbärsglögg! Själv ska jag göra äppelglögg i år.
  • Anouk
    Holy cow! Uhm, fingers crossed this will not happen again (unplug please) but keep on cooking girl :)
  • Melisa
    Oh my goodness, the immersion blender accident is one of my greatest fears! Relieved to read that all ten digits are still in place. Take care now... oh, and the Glögg recipe is gorgeous, of course!

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