Aunt Anns Swedish Glug Punch Recipes

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.

AUNT ANN'S SWEDISH GLUG PUNCH

Steps:

• Put all ingredients (except vodka) into large stainless steel or non reactive pot. Bring to a boil, then simmer for 1 (one) hour, stir gently. Remove cloves, cinnamon, orange peel and cardamon seeds. Add vodka and stir.
• Serve slightly warm, if your guest like raisin and/or prunes add a few to each serving. This punch can be reheated.

SWEDISH GLOGG

Steps:

• Bring water to a boil with cardamom, cinnamon, cloves, and orange zest; stir in sugar until dissolved. Remove from heat, and allow to steep overnight.
• Place the raisins and almonds into a large saucepan. Strain the sugar water into the raisins, then pour in Muscatel, port, and brandy. Place over medium-high heat, and cook until hot but not simmering. Serve warm in a mug with some fruit and almonds in each cup.

GRANDMA'S GREEN PUNCH

Steps:

• Mix lemon-lime drink mix, sugar, cold water, and pineapple juice in a large bowl until sugar and drink mix have dissolved; refrigerate until cold, about 1 hour.
• Gently stir lemon-lime soda into the punch just before serving.

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.

TRADITIONAL SWEDISH GLOGG

Steps:

• 1. Mix all liquid ingredients in a 2qt saucepan. Turn on heat to low.
• 2. Add cinnamon and cardamom, heat just long enough to bring steam to rise.
• 3. Add sugar to taste, stir until dissolved. If using a slow-cooker, you can just leave it on warm at this point with a ladle ready to serve.
• 4. To serve, put a few currants or raisins, a couple of almonds in the bottom of demi-tasse cups (espresso cups). Ladle the punch over the garnish. Drink up!
• 5. A note of warning: This tastes very mild and innocent, and you're drinking from these little, tiny cups. Be very mindful of how much you're drinking - it packs a wallop!