Spiced Cranberry Apple Glogg Recipe 55 Food

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.

CRANBERRY SAUCE WITH APPLES

Steps:

• Place cranberries, apples, water, sugar, and cinnamon in a medium saucepan. Bring to a boil. Reduce heat to low and simmer until cranberries pop and apples are soft, about 20 minutes.
• Let cool completely before refrigerating.

CRANBERRY GLOGG

Steps:

• In a large saucepan, combine the cranberry juice, wine, raisins and sugar. Place the cinnamon, cardamom and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to the pan., Bring just to a simmer (do not boil). Reduce heat; simmer gently, uncovered, for 15 minutes or until flavors are blended. Discard spice bag. Serve warm in mugs with additional cinnamon if desired.

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.

MULLED CRANBERRY & APPLE SAUCE

Steps:

• Bring the wine to a gentle simmer with the cinnamon, orange juice and rind, cloves, ginger and star anise. Once steaming, remove from the heat and leave to infuse for 30 mins.
• Strain the wine into another pan, discarding the aromatics, and add the apple, cranberries and sugar. Bring to a simmer. Bubble for 10-15 mins until the berries start to burst, and the apple is soft. The sauce will thicken as it cools - you can add a splash more orange juice or water to loosen, if you like. Make ahead and freeze, or keep in the fridge for up to four days. Bring to room temperature to serve.

HOT CRANBERRY GLOGG

Steps:

• In a glass or stainless steel bowl, combine juice, wine, sugar, water, cinnamon, cardamom and cloves (at this point, you can cover and refrigerate it until you need it).
• Warm glögg in a pan over medium heat just until heated through- don't boil or the alcohol will boil off and then it's no fun.
• Float orange slice on top.
• To serve, keep warm over a candle or on an electric warming tray.
• Ladle into cups, adding raisins and almonds to individual servings.
• To make non-alcoholic, omit sugar and water and use 2 cups more cranberry-apple juice.

SPICED CRANBERRY-APPLE GLOGG RECIPE - (5/5)

Steps:

• Combine first 5 ingredients in large pot. Cook just below simmering 1 hour. (Can be prepared 3 hours ahead. Cover and keep warm over very low heat.) Ladle into mugs. Garnish with orange peel.

SPICED CRANBERRY SAUCE

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until the berries pop and mixture is thickened, about 30 minutes. Cool. Transfer to a serving bowl; cover and refrigerate until chilled.

SPICED CRANBERRY-APPLE JUICE

Steps:

• Place cinnamon, cloves and allspice on a piece of cheesecloth; tie securely with clean string to form a bag.
• In 3 quart saucepan over high heat, heat spice bag, honey and 2 cups juice to boiling over high heat.
• Reduce heat to medium; cover and simmer 5 minutes.
• Remove spice bag; pour mixture into large bowl (about 2 quart size); stir in remaining juice.
• Cover and refrigerate until well chilled, about 2 hours.

CREAMY PORRIDGE WITH SPICED APPLE & CRANBERRY

Steps:

• Put the apples in a pan with 100ml water and cook gently until almost softened. Turn up the heat. Add the cranberries, mixed spice and 3 tbsp of the caster or granulated sugar and bubble until saucy. You can make this a day before serving.
• Tip the oats, milk, vanilla and remaining sugar into a big saucepan. Bring to the boil, stirring constantly, and simmer for 4-5 mins until creamy. Divide between 6 bowls and top with the warm or cold fruit mixture.

FIRESIDE GLOGG

Steps:

• In a large saucepan, combine 3 cups wine, cranberries, brown sugar, orange peel, cinnamon, ginger, cardamom and cloves. Cook over medium heat until berries pop, about 15 minutes. Mash slightly and cook 10 minutes longer., Strain and discard pulp, orange peel and spices. Return mixture to pan; stir in the cider, almonds, raisins and remaining wine. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.