Chef Kelly’s Holiday Swedish Glogg Recipe

I always enjoy preparing and serving this traditional Swedish Glögg around the holidays. It’s filled with warming spices, such as cloves and cinnamon, and is the perfect post-dinner drink when gathered around the fire.

Some of my memories associated with this Swedish Glögg have a bit more of an adventurous spin, however. As some of you may know, I grew up in Virginia and my family were horse breeders – and avid foxhunters. This was a favorite beverage in the fall and winter and we often referred to it as a “fence reducer” when fox hunting – as the more one drank – the lower those big fences got!

I hope you enjoy this delicious holiday Swedish Glögg recipe with your friends and family during your holiday parties and winter gatherings. On behalf of the entire Oceania Cruises family, I wish you a warm and joyful holiday this year. Cheers!

Holiday Swedish Glögg Recipe
Serves 8

INGREDIENTS
1 cup honey
½ cup water
4 cinnamon sticks
6 whole star anise
1 orange, studded with 10 whole cloves
3 bottles dry, light-bodied red wine
½ cup Grand Marnier

DIRECTIONS
In a large saucepan over medium, melt the honey and water with the cinnamon sticks and star anise. Decrease the heat to low and add the orange and the wine. Mull the wine for 1 hour. Finish with the Grand Marnier and serve warm.

About Executive Chef & Director of Culinary Enrichment Kathryn Kelly
Chef Kathryn Kelly is the founder and driving force behind The Culinary Center. While overseeing Oceania Cruises’ faculty of dedicated Chef Instructors, she is the chief architect of more than 100 unique culinary classes as well as our popular Culinary Discovery Tours™, our immersive chef-led excursions offered in more than 40 destinations worldwide. Chef Kelly completed her doctoral studies in Epidemiology at the Johns Hopkins School of Public Health and holds two master’s degrees in Community Medicine and Biostatistics. After a fulfilling career in health care, she pursued her lifelong dream of becoming a chef, graduating with honors from The Culinary Institute of America in the fifth decade of her life. Chef Kelly resides on Amelia Island, Florida, and in Austin, Texas. She is an avid golfer and the proud grandmother of her three “little sous chefs” Kate, Luke and Jack.