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.


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  • Elisabeth
    Hej. Hvis jeg nu vil lave min egen æblesirup, hvilken æblesort vil I så anbefale at bruge? Og hvordan cirka kan det gøres?
  • Martha
    I have a basic question. What is apple syrup? Is it the same thing as apple cider? apple juice with sugar?? I would love to make the glogg but don't know what this is.
    • Hi Martha, apple syrup is 100% natural apple juice that is heated into a syrup. It is mostly made on sweet apple sorts which gives it a very sweet taste without any added sugar. You can probably find a bottle in your local health store. You can also replace it with honey or agave syrup. /David
  • I made your granola just twisting it a bit, turning it into a panettone granola for the upcoming holidays...And oh I loved it! It's light and crunchy, flavorful without fats or tonnes of sugar. It will be the recipe I will always make. I got married two days ago and I had it for my wedding breakfast, too. Unforgettable. I felt really shiny and perfect :)
  • [...] and flavoured spirits 8./ winter cookies 9./ spiced mocha (and how to do a tim-tam slam!) 10./ blueberry christmas glögg 11./ spiced apple molasses cake 12./ chocolate peppermint roll with ganache 13./ traditional mince [...]
  • This looks delicious! Can't wait to try it.
  • I did the same thing 5 weeks ago on Nov 9th! Had to get 8 stitches, and spent 7 hrs in the ER. I was maaking mashed cauliflower and it wasn't really pureeing so i tried to get the big chunks out. You are not alone :) Still feels really funny and am not using the finger (left index), but yes at least no permanent damage. Happy Holidays and I LOVE your blog.
  • I did exactly the same about 10 years ago, nice to know I am not alone : ) If you look close you can still see the scar. The glögg seems really nice, I like that is doesnt need weeks to get ready!
  • Ekk! I'm glad you still have your finger! I've never done that before, but have come pretty darn close with an exacto knife blade! I love homemade edible gifts this time of year too!
  • Sini
    Oh I gasped when I read about your finger... Hope it will be healed soon enough to do some christmas baking. In Finland glögg or glögi as we call it here, is a much loved christmas tradition. I made a delicious version of it last week using red wine, blackcurrant juice and liquer as well as some ginger, orange zest, clove and muscovado sugar. To die for! I'll definitely give your version a try! I'm wondering how long the glögg can be kept for as I'm thinking about maybe giving a few bottles away as christams presents... Will the keep in room temperature?

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