Glogg Swedish Mulled Red Wine My Swedish Mother In Laws Food

GLOGG (SWEDISH MULLED RED WINE)- MY SWEDISH MOTHER IN LAW'S

Steps:

• In a non-reactive pot combine raisins, sugar, cloves, cardamom pods, cinnamon sticks and almonds.
• Cover with water and simmer for 2 hours.
• Turn off burner and add wine.
• Let sit for 1-2 hours.
• Remove raisins and spices, either by straining or with a slotted spoon. Save the raisins to snack on! Just make sure the kids don't get them--they are STRONG!
• To serve, heat in individual mugs in the microwave, adding a shot of vodka if you are really daring!

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.

SWEDISH GLOGG

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.

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

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.