TRADITIONAL SWEDISH GLöGG
Steps:
- Gather the ingredients.
- Combine the wine, bourbon or vodka (if using), sugar, orange zest, raisins, cardamom pods, ginger root, cinnamon stick, and cloves into a 2- to 3-quart pot. Heat to 175 F (77 C) and let simmer for 2 minutes.
- Remove from the heat and let stand and steep for 1 hour.
- Strain to remove the fruit and spices and gently reheat the punch.
- Add a few slivered almonds and raisins to each serving glass and garnish with a slice of orange, and serve.
Nutrition Facts : Calories 314 kcal, Carbohydrate 27 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, Sodium 22 mg, Sugar 21 g, Fat 2 g, ServingSize 4-6 Cups (4-6 Servings), UnsaturatedFat 0 g
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.
Nutrition Facts : Calories 249 kcal, Carbohydrate 21 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, Sodium 36 mg, Sugar 15 g, Fat 2 g, ServingSize 10 servings, UnsaturatedFat 0 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
GLöGG
Steeped in Swedish tradition, this spicy fruit drink gets its punch from red wine, brandy and vodka.
Provided by Betty Crocker Kitchens
Categories Beverage
Time 1h
Yield 24
Number Of Ingredients 13
Steps:
- Tie cloves, cardamom pods and seeds, cinnamon and gingerroot in cheesecloth bag. Heat spice bag, water, almonds, raisins, prunes and orange to boiling in 4-quart Dutch oven; reduce heat. Cover and simmer 45 minutes.
- Remove spice bag, prunes and orange. (Reserve prunes for eating if desired.) Stir in remaining ingredients. Cover and heat over medium heat until mixture begins to bubble. Ladle almond half and a few raisins into each cup before filling with hot glögg.
Nutrition Facts : Calories 155, Carbohydrate 13 g, Cholesterol 0 mg, Fat 2, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 5 mg
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
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.
GLOEGG
Provided by Marcus Samuelsson
Categories beverage
Time P1DT25m
Yield about 1 1/2 quarts
Number Of Ingredients 13
Steps:
- Crush the cinnamon and cardamom with a mortar and pestle, or place on a cutting board and crush with a heavy pot. Place the spices in a small glass jar with the ginger, orange zest, cloves and vodka. Cover and let sit at room temperature for 24 hours.
- Strain the liquid into a large saucepan, discarding the solids. Add the wine, port, sugar, almonds, raisins, star anise and tea bags and heat over medium heat just until bubbles start to form around the edges. Let tea steep for an additional minute. Remove tea bags.
- Serve the wine hot in mugs, with a few almonds and raisins in each one; keep any remaining wine warm over very low heat until ready to serve. Do not let the wine come to a boil.
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
GLOGG
Glogg is essentially a warmed punch made with an infused distilled spirit such as vodka or aquavit as well as fortified wine-that is, wine that's had extra alcohol added. The infusion needs to steep for a week, so factor that into any party plans.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Time P7DT25m
Number Of Ingredients 11
Steps:
- Infused vodka: Combine vodka and spices in a nonreactive bowl, and stir until mixed thoroughly. Cover with plastic wrap, and let steep in a cool, dark place 7 days. Pour mixture through a fine sieve, and discard solids.
- Fortified wine: Bring water and sugar to a boil. Reduce heat, and simmer until sugar dissolves, 2 to 3 minutes. Let sugar syrup cool completely before using.
- Combine infused vodka, wine, vodka, and sugar syrup in a large pot, and heat slowly over very low heat (do not let boil). Add cloves, and ladle into mugs. Add raisins, almonds, and a cinnamon stick to each mug, and serve.
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.
GLöGG
There are a number of variations of this traditional Scandinavian Yuletide drink. Dry red wine, muscatel and sweet vermouth, with aquavit in place of the brandy, may be used. In another version, 2 bottles of dry red wine, preferably Bordeaux, are used with the quantity of aquavit increased to a whole bottle, which is poured over the flaming sugar.
Yield Makes about 10 servings
Number Of Ingredients 11
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.
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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SWEDISH GLöGG RECIPE | BON APPéTIT
From bonappetit.com
4.7/5 (24)Estimated Reading Time 2 minsServings 1.5
- Crush cinnamon and cardamom in a mortar and pestle (or put them on a cutting board and crush with the bottom of a heavy pot.) Transfer to a small glass jar and add ginger, orange zest, cloves, and vodka. Let sit 1 day.
- Strain vodka through a fine-mesh sieve into a large saucepan; discard spices. Add wine, port, granulated sugar, vanilla sugar, almonds, and raisins and heat over medium just until bubbles start to form around the edges.
- Ladle glögg into mugs, with a few almonds and raisins in each one. Keep any remaining glögg warm over very low heat until ready to serve (do not let it boil).
GLöGG RECIPE - MARCUS SAMUELSSON | FOOD & WINE
From foodandwine.com
5/5 (1)Total Time 25 minsServings 10
- In a mortar, crush the cinnamon and cardamom. Transfer to a 1-quart jar. Add the ginger, orange zest, cloves and vodka. Cover; let stand for 24 hours.
- Strain the vodka into a large saucepan; discard the solids. Add the remaining ingredients and stir over moderate heat until bubbles form around the edges; do not boil. Serve hot.
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