This is a classic Scandinavian mulled wine with raisins and almonds. Brandy-soaked sugar cubes are flambeed in.
As an American living in Sweden, I have only one suggestion for the glgg, add the raisins and almonds AFTER you've boiled everything! - 17 Dec 2003 (Review from Allrecipes USA and Canada)
I befriended someone from the Netherlands who was studying here in the U.S. and he served this at a holiday party. He said that you leave the almonds and raisins out in a dish NEXT TO the pot of glogg. People serve themselves hot glogg and add the almonds/raisins if they choose to. That way they do not get soggy. I prefer this with MUCH LESS sugar...I don't like sweet things and I felt that the sugar brought out the flavor of the spices so much that it masked the wine. When I cut the sugar to half, it was much better. - 13 Dec 2005 (Review from Allrecipes USA and Canada)
I took the advice of previous reviewers and didn't double the raisins and almonds when I doubled this recipe. There was still way too many! I would reduce the number again. Although the recipe called for 2 oz. of cinnamon sticks, a jar only holds .75 oz. I used the whole jar after the recipe was doubled and it was plenty. I can't imagine how it would have tasted with 4 oz. of cinnamon sticks. Otherwise, the taste was excellent. It was easy and delicious! - 13 Nov 2003 (Review from Allrecipes USA and Canada)