Glogg Food

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

Steps:

• Combine the akvavit, wine and Port with the sugar in a stainless-steel pot. Add the cardamom, cloves, allspice and cinnamon stick. Cook over low heat until it begins to steam, stirring to dissolve the sugar, about 10 minutes.
• To serve, place a few almonds and raisins in individual mugs and pour in the hot glogg.

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.

GLOGG

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

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

Steps:

• In a nonreactive saucepan, mix together wine, port, 2 cups water, Cognac, orange zest, cardamom, cinnamon sticks, cloves, and ginger. Bring to a boil over medium-high heat; immediately reduce heat to low and simmer for 5 minutes. Remove from heat and let cool. Cover and refrigerate for at least 12 hours and up to 24 hours.
• Strain wine mixture and discard solids. Reheat wine mixture over low heat (do not boil) and stir in enough sugar to reach desired taste. Add 1 teaspoon raisins and 1 teaspoon almonds to each of 10 mugs; fill mugs with wine mixture and serve.

CLASSIC GLOGG

Steps:

• Combine red wine and Madeira in a medium saucepan. Add cardamom and cinnamon; bring to a simmer over low heat. Stir in zest and sugar. Divide almonds and raisins among 4 cups; fill with wine, and serve.

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.

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.

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.