Spiced Scandinavian Mulled Wine Glögg Food

GLöGG (SWEDISH MULLED WINE)

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.

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.

SWEDISH MULLED WINE (GLOGG)

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.

SPICED SCANDINAVIAN MULLED WINE (GLöGG)

Steps:

• Preheat the oven to 400°F Cover the whole blanched almonds with boiling water and soak for 10 minutes. Drain and slice lengthways into thin shards, then spread out on a baking tray and roast for 6-7 minutes, until golden. Cool.
• Meanwhile, put the red wine, port, vodka, cardamom pods, cinnamon sticks, cloves, the pared zest of the oranges and the sugar into a large pan and leave over a low heat for 20 minutes - do not let it boil.
• Remove from the heat and cool slightly. Put a metal teaspoon into each glass - this will absorb the heat so that the glass doesn't crack.
• To serve, pour the mulled wine between glasses and sprinkle with the toasted almonds and 2 tablespoons raisins.