GLOGG RECIPE SWEDISH RECIPES
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 GLÖGG RECIPE | BON APPÉTIT
A warm ruby red mulled wine packed with enough cinnamon, cardamom, and ginger to make the whole house smell like the holidays.
Provided by Marcus Samuelsson
Yield Makes about 1½ quarts
Number Of Ingredients 12
Steps:
- Crush cinnamon and cardamom in a mortar and pestle (or put them on a cutting board and crush with the bottom of a heavy pot.) Transfer to a small glass jar and add ginger, orange zest, cloves, and vodka. Let sit 1 day.
- Strain vodka through a fine-mesh sieve into a large saucepan; discard spices. Add wine, port, granulated sugar, vanilla sugar, almonds, and raisins and heat over medium just until bubbles start to form around the edges.
- Ladle glögg into mugs, with a few almonds and raisins in each one. Keep any remaining glögg warm over very low heat until ready to serve (do not let it boil).
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SWEDISH MULLED WINE (GLOGG) RECIPE - NYT COOKING
One of the most interesting hot mulled wines is Swedish glogg (pronounced glook), a heady combination of red wine, sauternes and aquavit, enriched with raisins and almonds. Glogg is traditionally served in mugs with tiny spoons for eating the nuts and fruit.
The recipe relies on a process called mulling. The term has the same root as our word mill (as in milling or grinding) and herein lies one of the secrets of holiday bartending. Whole spices, like cinnamon sticks, allspice berries, cardamom pods, blades of mace and whole nutmegs, have more flavor than pre-ground spices. Bruise seed spices, like cloves or cardamom, in a mortar and pestle or beneath a heavy skillet. Whole nutmegs should be freshly grated. Fresh ginger is so widely available, there is little excuse to use powdered.
From cooking.nytimes.com
Reviews 5
Total Time 25 minutes
Cuisine scandinavian
Calories 342 per serving
From cooking.nytimes.com
Reviews 5
Total Time 25 minutes
Cuisine scandinavian
Calories 342 per serving
- Just before serving, add bitters and aquavit or vodka. Ladle glogg into mugs or cups and provide each guest a spoon for eating the raisins and almonds.
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SWEDISH GLOGG RECIPE - FOOD.COM
Glögg, pronounced gloog, is a high octane, hot mulled wine made with a potpourri of spices and red wine, port, and brandy. It is the perfect cold weather drink, warming the body and soul from the inside out.
There is no need to invest in expensive wine or brandy because the spices are going to preempt any innate complexity of a fine wine, but don't use anything too cheap. Remember, the sum will be no better than the parts. Do not use an aluminum or copper pot since these metals interact chemically with the wine and brandy and impart a metallic taste. Use stainless steel or porcelain. Drink while seated and give your car keys to a friend.
From food.com
Reviews 5.0
Total Time 1 hours
Calories 516.8 per serving
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Reviews 5.0
Total Time 1 hours
Calories 516.8 per serving
- Serve in large wine glasses or mugs with orange slices.
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SWEDISH GLÖGG RECIPE | BBC GOOD FOOD
Serve our warming winter glögg at a festive party or on a cosy night in. Combining red wine, orange zest, dried fruit and spices, this traditional Scandinavian drink is like Christmas in a cup
From bbcgoodfood.com
Total Time 20 minutes
Category Drink
Calories 219 calories per serving
From bbcgoodfood.com
Total Time 20 minutes
Category Drink
Calories 219 calories per serving
- Peel the orange zest into strips. Cut away any pith and discard; save the flesh for another recipe. Put the zest in a big pan with the wine, sugar, cardamom, cloves, cinnamon, ginger, raisins (or sultanas) and almonds. Warm gently for 10-15 mins, never letting the mixture boil. Stir in the vodka or aquavit and serve warm.
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SWEDISH GLOGG RECIPE - FOOD.COM
Glögg, pronounced gloog, is a high octane, hot mulled wine made with a potpourri of spices and red wine, port, and brandy. It is the perfect cold weather drink, warming the body and soul from the inside out.
There is no need to invest in expensive wine or brandy because the spices are going to preempt any innate complexity of a fine wine, but don't use anything too cheap. Remember, the sum will be no better than the parts. Do not use an aluminum or copper pot since these metals interact chemically with the wine and brandy and impart a metallic taste. Use stainless steel or porcelain. Drink while seated and give your car keys to a friend.
From food.com
Reviews 5.0
Total Time 1 hours
Calories 516.8 per serving
From food.com
Reviews 5.0
Total Time 1 hours
Calories 516.8 per serving
- Serve in large wine glasses or mugs with orange slices.
See details
GLOGG | MARTHA STEWART
Glogg is a traditional Scandinavian spiced wine drink, and this recipe comes from Lotta Jansdotter'sHandmade Living is perfect for holiday parties or cold-weather gatherings of any kind, like New Year's Eve.
From marthastewart.com
Reviews 3.0
Category Drink Recipes
From marthastewart.com
Reviews 3.0
Category Drink Recipes
- Strain wine mixture and discard solids. Reheat wine mixture over low heat (do not boil) and stir in enough sugar to reach desired taste. Add 1 teaspoon raisins and 1 teaspoon almonds to each of 10 mugs; fill mugs with wine mixture and serve.
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Reviews 5
Total Time 140 minutes
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Dec 31, 2021 · My grandfather brought this recipe over from Sweden in 1921. We still use it today. God Jul. prep: 15 mins cook: 20 mins additional: 1 hr 10 mins total: 1 hr 45 mins Servings: 60 Yield: 7 750-milliliter bottles Ingredients 5 (750 milliliter) bottles port wine 1 (750 milliliter) bottle 100 proof bourbon whiskey 1 […]
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