GLOGI
A spicy Christmas drink from Scandinavia.
Provided by KIRSII
Categories World Cuisine Recipes European Scandinavian
Time 15m
Yield 8
Number Of Ingredients 9
Steps:
- In a large pot, combine the water, sugar, cloves, cinnamon, and raisins. Bring to a boil, then remove from the heat and stir in the wine, lemon juice, and orange juice. Heat through, but do not boil. Remove the cinnamon stick. Ladle into cups, and serve with sliced almonds and the boiled raisins.
Nutrition Facts : Calories 291.2 calories, Carbohydrate 54.7 g, Fat 1.7 g, Fiber 2.9 g, Protein 1.6 g, SaturatedFat 0.1 g, Sodium 7.1 mg, Sugar 46.2 g
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
GLOGI ( FINNISH MULLED WINE)
I found this in Family Circle and it is a bit like the German Gluehwein, but still stands on it's own. The candid orange peel, raisins and almonds make the difference. We had it during last Xmas and it has risen to the top 10 of alcoholic hot beverages. Try to get the high end, slightly bitter orange peel, not the cheap chopped up stuff from the supermarket.
Provided by txzuckerbaeckerin
Categories Beverages
Time 21m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 318.1, Fat 2.8, SaturatedFat 0.2, Sodium 25.2, Carbohydrate 40.2, Fiber 3, Sugar 29.2, Protein 2.1
SWEDISH MULLED WINE (GLOGG)
One of the most interesting hot mulled wines is Swedish glogg (pronounced glook), a heady combination of red wine, sauternes and aquavit, enriched with raisins and almonds. Glogg is traditionally served in mugs with tiny spoons for eating the nuts and fruit. The recipe relies on a process called mulling. The term has the same root as our word mill (as in milling or grinding) and herein lies one of the secrets of holiday bartending. Whole spices, like cinnamon sticks, allspice berries, cardamom pods, blades of mace and whole nutmegs, have more flavor than pre-ground spices. Bruise seed spices, like cloves or cardamom, in a mortar and pestle or beneath a heavy skillet. Whole nutmegs should be freshly grated. Fresh ginger is so widely available, there is little excuse to use powdered.
Provided by Steven Raichlen
Time 25m
Yield 12 servings
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 342, UnsaturatedFat 6 grams, Carbohydrate 36 grams, Fat 6 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 13 milligrams, Sugar 27 grams, TransFat 0 grams
GLUHWEIN (MULLED WINE)
This mulled wine is really simple and simply perfect for a winter evening. It always gets awesome reviews from guests and is SO much better than the store bought bottles or sachets! You can use really cheap wine for this, the cheaper the better!
Provided by Luschka
Categories Beverages
Time 15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine all the ingredients in a heavy, appropriately sized pot and simmer slowly, giving the mixture a good stir every few minutes.
- Do not allow to boil - this burns off the alcohol (unless you want a non-alcoholic, mulled drink.)
- Strain and scoop into glasses or mugs when ready.
Nutrition Facts : Calories 609.1, Fat 0.5, SaturatedFat 0.3, Sodium 36.2, Carbohydrate 54.5, Fiber 1.3, Sugar 42.8, Protein 0.8
FINNISH MULLED WINE
I found this recipe stuck in the pages of my Finnish grandmother's Bible. It takes 24 hours to make. Store tightly bottled in the fridge for up to two weeks. -Judy Batson, Tampa, Florida
Provided by Taste of Home
Time 45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first 10 ingredients. Refrigerate, covered, overnight., Transfer to a large saucepan; stir in red wine and brown sugar. Bring just to a simmer (do not boil). Reduce heat; simmer gently, uncovered, until flavors are blended, about 30 minutes, stirring to dissolve sugar. Strain., Serve warm over blanched almond and raisins, if desired.
Nutrition Facts : Calories 339 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 18mg sodium, Carbohydrate 43g carbohydrate (38g sugars, Fiber 0 fiber), Protein 0 protein.
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