OLD-FASHIONED SWEDISH GLOGG
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
Time 1h45m
Yield 60
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, Carbohydrate 10.4 g, Cholesterol 0 mg, Fat 1.5 g, Fiber 0.6 g, Protein 0.9 g, SaturatedFat 0.1 g, Sodium 4.4 mg, Sugar 7.2 g
GLOGG
Provided by Food Network
Number Of Ingredients 21
Steps:
- Family recipe and Modern recipe: Place all spices, vodka or cognac, depending on recipe, in a glass jar overnight. Strain the liquid through a fine sieve into a saucepot. Add the wine and sugar. Heat very slowly until hot and the sugar has dissolved. Make sure that the brew does not boil. Serve in small cups or mugs and garnish with raisins and almonds.
GLOGG
Provided by Food Network
Number Of Ingredients 17
Steps:
- For both recipes you prepare as follows. Place all spices and vodka/cognac in a glass jar overnight. Strain the liquid. Mix wine, vodka/cognac and sugar in a saucepan. Heat very slowly until hot and the sugar has dissolved. Make sure that the brew does not boil. Serve in small cups or mugs with raisins and peeled almonds.
GLOGG
Serve our warming winter glogg at a festive party or on a cosy night in. Combining red wine, orange zest, dried fruit and spices, it's like Christmas in a cup
Provided by Cassie Best
Categories Drink
Time 20m
Yield Serves 8-10
Number Of Ingredients 10
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.
Nutrition Facts : Calories 219 calories, Fat 3 grams fat, SaturatedFat 0.2 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 24 grams sugar, Fiber 0.2 grams fiber, Protein 2 grams protein, Sodium 0.03 milligram of sodium
SCANDINAVIAN GLOGG
A strong spiced wine of Scandinavian origins. Drink in small quantities.
Provided by Emilie
Categories World Cuisine Recipes European Scandinavian
Time 25m
Yield 8
Number Of Ingredients 9
Steps:
- Combine wine, port, and vodka in a nonreactive pot. Add cardamom, cloves, orange peel, and cinnamon, and gently warm (do not boil) over low heat. Allow to steep for at least 20 minutes (longer is better). Serve in heatproof glasses, sprinkled with almonds and raisins.
Nutrition Facts : Calories 180.5 calories, Carbohydrate 4.1 g, Cholesterol 0 mg, Fat 3.6 g, Fiber 1 g, Protein 1.7 g, SaturatedFat 0.3 g, Sodium 5.8 mg, Sugar 1.6 g
GLOGG NOG
This is an interesting recipe for an egg nog punch that came in my very first recipe box...over 20 years ago...yikes!
Provided by Karen..
Categories Punch Beverage
Time 20m
Yield 17 cups
Number Of Ingredients 9
Steps:
- Beat eggs on low speed till blended.
- Add sugar and spices.
- Beat at medium speed till sugar is dissolved.
- On low speed beat in softened ice cream.
- Add the juices and cover and chill.
- To serve, pour the ice cream mixture into a large punch bowl.
- Slowly pour in ginger ale, stirring with an up and down motion.
- Add an ice ring or ice cubes, if desired.
- Sprinkle each serving with nutmeg and add a cinnamon stick stirrer.
Nutrition Facts : Calories 165.5, Fat 5.7, SaturatedFat 2.9, Cholesterol 89.6, Sodium 56.8, Carbohydrate 25.6, Fiber 0.5, Sugar 22.7, Protein 4
TRADITIONAL GLOGG
This cold-weather winner is nothing more than red wine infused with spices, but the right flavor combinations can produce spectacular results. Here, a big-bodied red Zinfandel takes on a heady whiff of cardamom and the fresh, wintry aroma of juniper berries and three kinds of citrus fruit in this traditional Glogg recipe.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Number Of Ingredients 9
Steps:
- Combine juniper berries and cardamom pods in a cheesecloth sachet. Heat Zinfandel, sugar, kumquats, 1/2 orange (sliced), 1/2 Meyer lemon (sliced), and spice sachet over medium heat until sugar dissolves, about 5 minutes.
- Remove sachet and fruit; discard. Divide among 6 mugs or heatproof glasses. Stir Grand Marnier or other orange-flavored liqueur into each. Garnish with orange or lemon slices.
SWEDISH GLOGG
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.
Provided by SusieQusie
Categories Beverages
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Place wine, orange juice, orange peel, cinnamon, cloves, cardamom, cranberries, ginger and almonds in a large saucepan and cook gently 1/2 hour.
- Add the port and heat thoroughly but do not boil. If mixture comes to the boil the alcohol will evaporate.
- Combine sugar with 1/2 cup of the brandy in a large saucepan. Warm it gently to dissolve the sugar. Add mixture to the wine.
- Just before serving strain into a clean saucepan and heat gently. Stir in remaining brandy.
- Serve in large wine glasses or mugs with orange slices.
GLöGG
Steps:
- Combine all ingredients except the sugar, brandy, raisins and nuts in a heavy saucepan and heat slowly. When the wine mixture is hot, place a rack on top of the saucepan so that it covers half of it. Arrange the sugar cubes on the rack, warm the brandy, pour it over the sugar and set it aflame. Ladle the wine mixture over the flaming sugar until sugar is dissolved. Serve in 8-ounce mugs, garnished with the almonds and raisins.
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