Gloegg Food

HOW TO MAKE AUTHENTIC NORWEGIAN GLøGG, A MULLED WINE TREAT

Steps:

• Heat the red wine slowly in a saucepot over medium-high heat. Put the cardamom, cloves, cinnamon and ginger in a spice bag and add to the pot. Stir in the sugar until it dissolves. Remove the pan from heat and let cool, approximately 2 hours. Add the aquavit to the pan and place over medium-high heat. Heat until just before mixture reaches a boil. Add raisins and almonds. Transfer mixture to a punchbowl, remove the spice bag and ladle into large glass cups with little spoons, scooping up raisins and almonds. Serves 8.

GLöGG

Steps:

• Gather the ingredients.
• In a large pot, heat the brandy, water, cardamom, cinnamon, orange peel, ginger, cloves, vanilla extract, and nutmeg. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
• Stir in the wine, vodka, and sugar, and simmer for 1 minute.
• Strain out the cloves and orange peel and decant the glögg, leaving the other spices behind.
• Garnish each glass with almonds and raisons. Serve and enjoy.

TRADITIONAL SWEDISH GLöGG

Steps:

• Gather the ingredients.
• Combine the wine, bourbon or vodka (if using), sugar, orange zest, raisins, cardamom pods, ginger root, cinnamon stick, and cloves into a 2- to 3-quart pot. Heat to 175 F (77 C) and let simmer for 2 minutes.
• Remove from the heat and let stand and steep for 1 hour.
• Strain to remove the fruit and spices and gently reheat the punch.
• Add a few slivered almonds and raisins to each serving glass and garnish with a slice of orange, and serve.

OLD-FASHIONED SWEDISH GLOGG

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.

GLOEGG

Steps:

• Crush the cinnamon and cardamom with a mortar and pestle, or place on a cutting board and crush with a heavy pot. Place the spices in a small glass jar with the ginger, orange zest, cloves and vodka. Cover and let sit at room temperature for 24 hours.
• Strain the liquid into a large saucepan, discarding the solids. Add the wine, port, sugar, almonds, raisins, star anise and tea bags and heat over medium heat just until bubbles start to form around the edges. Let tea steep for an additional minute. Remove tea bags.
• Serve the wine hot in mugs, with a few almonds and raisins in each one; keep any remaining wine warm over very low heat until ready to serve. Do not let the wine come to a boil.

GLOGG

Steps:

• 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.