Glogg Mulled Wine Punch Food

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.

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.

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.

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.

GLOGG-HOT SWEDISH CHRISTMAS PUNCH

Steps:

• GETTING READY 1. Peel the cardamom pod into a small mortar and lightly crush the seeds with a pestle MAKING 2. In a heavy bottomed saucepan, combine the alcohols with the spices, raisins and almonds. 3. Place on a very low flame and heat slowly to steaming point without boiling or simmering. SERVING 4. Pour into a punch bowl. 5. Standing away and keeping all inflammable substances away, carefully touch a lit match to the concoction. 6. Let the punch burn a minute or so until the flame changes to a blue. 7. Serve ladles into punch glasses with a platter of thinly sliced fruit breads, Swedish cookies or pound cake placed at the table. TIPS The concoction can be made the night before but should be kept in a tightly-lidded container. However add the almonds on before heating time to prevent them from discoloring in the wine.