Chez Rays Scandia Glogg Recipes

GLOGG

Steps:

• In a small saucepan combine water, sugar, cloves, cinnamon stick and cardamom seeds. Bring to a boil, cover and let stand until cold, Store in a covered container until you are ready to use. In a nonreactive saucepan pour red wine. Through a sieve strain sugar mixture into wine. Heat to between 150 degrees and 170 degrees, do not boil. Before serving pour 1/2-ounce of Aquavit into each of 6 (8-ounce) glasses. Add 3 almonds and several raisins to glasses. Pour wine mixture over them. Serve.

GLOGG

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.

GLOGG

Steps:

• Family recipe and Modern recipe: Place all spices, vodka or cognac, depending on recipe, in a glass jar overnight. Strain the liquid through a fine sieve into a saucepot. Add the wine and sugar. Heat very slowly until hot and the sugar has dissolved. Make sure that the brew does not boil. Serve in small cups or mugs and garnish with raisins and almonds.

CHEZ RAY'S HOLIDAY BREW

Steps:

• Place cider and juices in a percolator and stir. In a bowl combine sugar and spices and place in percolator basket. Turn on and let perk. Serve hot and garnish with a cinnamon stick. Or Bring ingredients to a boil, with spices in a sachet. Remove sachet and serve.

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.

CHRISTMAS GLOGG WITH BRANDY AND PORT

Steps:

• Using metal tongs, hold the orange peel over a flame until it starts to singe and brown in spots. Put it in a large pot.
• Using the flat side of a knife or cleaver, or a rolling pin or mallet, crack and bruise the cardamom pods. Add to the pot with the orange peel. Add the wine, port, brandy, sugar, cloves and cinnamon. Gently simmer over low heat until the whole house smells like spice, about 20 minutes. Taste and add more sugar if you want it sweeter. Serve garnished with raisins and almonds if you like.

GLOGG

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.