Glögg Swedish Mulled Wine Food

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GLöGG (SWEDISH MULLED WINE)



Glögg (Swedish Mulled Wine) image

A warming mulled wine, perfect for Holiday parties!

Provided by Sarah | Curious Cuisiniere

Categories     Drink Recipes

Time 50m

Number Of Ingredients 12

½ c sugar, (or to taste)
½ c water
1 750 mL bottle dry red wine, (Cabernet Sauvignon works well)
1 750 mL bottle Port wine
1 c brandy
1 c raisins
1 c blanched almonds*
Peel of ½ orange
2 slices fresh ginger, peeled
10 cardamom pods, crushed
2 cinnamon sticks
8 whole cloves

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.

Nutrition Facts : Calories 321 calories, ServingSize 1/10 of recipe

OLD-FASHIONED SWEDISH GLOGG



Old-Fashioned Swedish Glogg image

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

5 (750 milliliter) bottles port wine
1 (750 milliliter) bottle 100 proof bourbon whiskey
1 (750 milliliter) bottle white rum
3 whole cardamom pods, cracked
1 small cinnamon stick
4 whole cloves
1 (3 inch) strip of orange peel
1 (8 inch) square of cheesecloth
¾ cup white sugar
1 (15 ounce) package dark raisins
1 (6 ounce) package blanched slivered almonds

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



Glogg (Swedish Mulled Red Wine)- My Swedish Mother in Law's image

This is a traditional Swedish mulled wine. The recipe is from my husband's grandfather's family who came to the states from Sweden in the 1900's. It is YUMMY! Very warming on cold nights- but be careful, it goes down so easily that it's easy to drink too much and the hangovers are awful! Enjoy!

Provided by kda949

Categories     Punch Beverage

Time 4h5m

Yield 10-12 serving(s)

Number Of Ingredients 7

3 liters red wine
1 cup raisins
1 cup sugar
1 tablespoon whole cloves
1 tablespoon cardamom pod, cracked
2 cinnamon sticks
1/2 cup blanched almond

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!

Nutrition Facts : Calories 414.9, Fat 3.9, SaturatedFat 0.3, Sodium 17, Carbohydrate 41, Fiber 1.5, Sugar 30.8, Protein 2.3

SWEDISH GLOGG



Swedish Glogg image

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

1 (750 ml) bottle dry red wine
1 cup orange juice
1 orange, zest of, cut into chunks
2 cinnamon sticks, broken in half
10 whole cloves, lightly crushed
10 whole cardamom pods, lightly crushed
1/2 cup dried cranberries
1/2 cup sliced candied ginger
1/2 cup blanched almond, toasted
1 (750 ml) bottle port wine
2 cups brandy
1/2 cup sugar
8 orange slices

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.

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