OLD-FASHIONED SWEDISH GLOGG RECIPE | ALLRECIPES
My grandfather brought this recipe over from Sweden in 1921. We still use it today. God Jul.
Provided by Judy
Categories Breakfast and Brunch Drinks
Total Time 1 hours 45 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 7 750-milliliter bottles
Number Of Ingredients 11
Steps:
- Heat the port wine over medium heat until just below the simmer point in a large stockpot with a lid. Add bourbon and rum, and bring back to just below simmering. Save the bottles and their caps for storing leftover glogg.
- While the wine and liquors are heating, place the cardamom, cinnamon stick, cloves, and orange peel onto the center of the square of cheesecloth. Gather together the edges of the cheesecloth, and tie with kitchen twine to secure.
- When mixture is very hot but not boiling, carefully light it with a long-handled match. Wearing a heatproof cooking mitt, carefully pour the sugar into the flames, and let the mixture burn for 1 minute. Put the lid on the stockpot to extinguish the flames, and turn off the heat. Let the mixture cool, covered, for about 10 minutes; add the cheesecloth bundle of spices and the raisins and almonds to the warm wine mixture and let it cool to room temperature, about 1 hour.
- Strain the cooled glogg and reserve the raisins and almonds.
- To store, pour strained glogg into the bottles, recap, and keep upright in a cool dark place for up to 1 year. Refrigerate the steeped raisins and almonds in a covered bowl or jar for up to 1 year.
- To serve, pour glogg into a saucepan and warm over low-medium heat until hot but not simmering, about 5 minutes. Ladle 3 ounces of warmed glogg into a small coffee cup or small Swedish-style glogg mug, and garnish each serving with a few reserved raisins and almonds.
Nutrition Facts : Calories 161.6 calories, CarbohydrateContent 10.4 g, CholesterolContent 0 mg, FatContent 1.5 g, FiberContent 0.6 g, ProteinContent 0.9 g, SaturatedFatContent 0.1 g, SodiumContent 4.4 mg, SugarContent 7.2 g
SWEDISH GLOGG RECIPE | ALLRECIPES
Authentic Swedish spiced wine. The recipe is from Great-Aunt Freda, brought from Sweden in the early 1900's.
Provided by Gwynne
Categories World Cuisine European Scandinavian
Total Time 8 hours 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 20 servings
Number Of Ingredients 11
Steps:
- Bring water to a boil with cardamom, cinnamon, cloves, and orange zest; stir in sugar until dissolved. Remove from heat, and allow to steep overnight.
- Place the raisins and almonds into a large saucepan. Strain the sugar water into the raisins, then pour in Muscatel, port, and brandy. Place over medium-high heat, and cook until hot but not simmering. Serve warm in a mug with some fruit and almonds in each cup.
Nutrition Facts : Calories 294.3 calories, CarbohydrateContent 26.1 g, CholesterolContent 0 mg, FatContent 3.7 g, FiberContent 1.1 g, ProteinContent 2 g, SaturatedFatContent 0.3 g, SodiumContent 10.7 mg, SugarContent 19.5 g
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- Note: save the bottles and caps to store the leftover glogg. Prepare a large stockpot with a lid, pour the port wine in it, and heat it until just below the simmering point. Add bourbon whiskey and white rum, and bring the mixture to just below simmering point. Meanwhile, place the next four ingredients (from cardamom to orange peel) on the cheesecloth. Gather the edges together and tie with a kitchen twine. When the mixture is hot yet not boiling, light it carefully using a long-handled match. With a heatproof cooking mitt on, pour the sugar into the flames and let it burn for 1 minute. Put the lid on the pot to put out the blaze and turn off the heat. Let the mixture cool down for about 10 minutes and add the spices from the cheesecloth, raisins, and almonds. Let the mixture cool to room temperature, for about 1 hour. Strain the cooled glogg reserving raisins and almonds. Pour the glogg in the bottles, recap them, and store upright in a cool dark place for up to 1 year. Keep the raisins and almonds in the fridge in a covered bowl for up to 1 year. To serve the glogg, pour it into a saucepan and warm it over a low-medium heat for about 5 minutes, until hot but not simmering. Ladle 3 oz. of warmed glogg into a coffee cup or a glogg mug and garnish with a few almonds and raisins.
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