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Catholic Recipe: Glogg -- American Style


  • 1 pint cranberry juice cocktail
  • 1 quart apple cider
  • 1 cup raisins
  • 1/4 pound candied orange peel
  • 1/2 cup canned, blanched, slivered almonds
  • 4 whole cloves
  • 2 cinnamon sticks, 3 inches long
  • 8 cardamom seeds, cracked
  • 1 can frozen orange juice concentrate, reconstituted
  • 2 large bottles pale dry ginger ale


Serves: 35

Prep Time: 1 day, 30 minutes

Difficulty: • •

Cost: $$$$

For Ages:21+

Origin: Sweden


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This is a delightful, nonalcoholic version of Swedish Glogg, heady with spices and rich in fruit flavor, with the added tang and zest of ginger ale. It is colorful, invigorating, and warming after active winter sports. Both children and grownups will love this winter treat. It can be kept hot in a heat-controlled electric casserole or in a large chafing dish, or it can be served from a typical Swedish Glogg set. Allow time to make this a day ahead.


Combine cranberry juice, apple cider, raisins, orange peel and almonds. Tie spices in cheesecloth bag; add. Bring to boil; cool; cover and store overnight. When ready to serve, remove spice bag; add orange juice and ginger ale; heat thoroughly without boiling. Serve in small mugs with a little of the fruit-nut mixture in each glass. Makes 35 half-cup servings.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965