Glogg Mulled Wine Food

GLOGG - MULLED WINE

Steps:

• Slightly bruise the cardamom pods and cinnamon sticks and place in a pan with the wine sugar orange rind and cloves.
• Heat gently but do not allow to boil for 30mins.
• Take of heat and let step for a few hours.
• Reheat and add the brandy or kirsch, strain into cups.

SWEDISH MULLED WINE (GLOGG)

Steps:

• Combine wines in a large saucepan. Using a vegetable peeler, remove the zest of citrus fruits. Squeeze fruits and add juice to wine. Tie up lemon peel, orange peel and spices in cheesecloth and add to wine. Add raisins, almonds and sugar.
• Bring wine mixture to a boil. Reduce heat and gently simmer for 15 minutes, or until flavors are well blended and almonds are soft. Skim wine from time to time to remove any foam. Taste glogg and add sugar as necessary.
• 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.

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.

EASY GLOGG RECIPE [MULLED WINE]

Steps:

• Pour the red wine into a pot. Gradually warm up the red wine. Never boil mulled wine because the alcohol will evaporate (except if you want an alcohol-free mulled wine). You want that the wine takes in the aroma of the spices.
• Pour in the Orange Liqueur and mix.
• Add the fresh sliced ginger, cloves, cinnamon stick, and slightly crushed cardamom pods.
• Mix and allow the mulled wine to slowly simmer. The lowest heat setting over a longer period of time results in the best-mulled wine.
• Then take out or discard the spices so that you are left with the infused red wine.
• Add the raisins and almonds if you like.
• Sweeten with honey or sugar to your liking.
• Keep the mulled wine on a very low heat setting until you serve it up. If you feel the mulled wine has reduced a lot, add little water to it but make sure the glogg is properly hot.
• Serve hot in a cup.

GLöGG (SWEDISH MULLED WINE)

Steps:

• Heat sugar and water in a large saucepan until it has dissolved.
• Add liquor, raisins, and almonds. Tie the spices and peel in a square of cheesecloth (or place in a tea ball) and place into the mixture.
• Heat the mixture over medium-low heat until it begins to steam (do not let it boil), 30-40 min.
• Taste and add more sugar if you would like, dissolving ¼ c sugar in ¼ c water at a time.
• When the mixture is warm, remove the spices and serve it immediately, making sure to float some almonds and raisins in each glass. '
• Alternately, remove the almonds and raisins and place the glögg into jars (or bottles). Store in the refrigerator to be used within 1-2 weeks.

GLOGI ( FINNISH MULLED WINE)

Steps:

• In a non aluminum mid-size sauce pan, heat water and sugar over medium heat until sugar is dissolved, about 1 minute.
• Tie all spices and the peel into a small piece of cheesecloth for easy removal.
• Add the spices and peel and wine to the sauce pan and simmer, covered, 5 minutes.
• To serve: Stand one spoon in each glass, evenly divide gogli into each glass.
• Add a few raisins and almonds in each, or serve separately.

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.

THE CHOSEN WINE - KOSHER MULLED GLOGG

Steps:

• Combine 1/2 cup of the amaretto, the brown sugar, cloves, peppercorns and cardamom in a medium saucepan and heat to a slow boil while stirring. Reduce the heat to low and add the rest of the amaretto, the red wine, blackberry wine, cinnamon sticks and the peel of 1 of the oranges. Warm on very low heat for 10 to 15 minutes, ladle into glasses and garnish with a bit of orange peel. Raise a glass to all things kosher.

GLOGG

Steps:

• Add the wine, orange rind, cinnamon stick(s), raisins, almonds, cardamom seeds, cloves and honey to a pot on the stove.
• Let those simmer (not boil, simmer, baby bubbles form, a little steam comes off, but nothing crazy) for at least 30 minutes.
• When you're ready to serve, you can remove the spices if you want (I don't, whoever gets a clove wins a prize!), and then add the port and brandy.
• Ladle into mugs and enjoy the hygge.

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.