FIRESIDE GLOGG
An aromatic blend of spices flavor this superb wine-based beverage. It is served warmed and it's sweet fruity taste will warm you to your toes. This traditional Scandinavian recipe is serve during the holidays.-Sue Brown, West Bend, Wisconsin
Provided by Taste of Home
Time 1h5m
Yield 8 servings (3/4 cup each).
Number Of Ingredients 11
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.
Nutrition Facts : Calories 229 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 22mg sodium, Carbohydrate 39g carbohydrate (29g sugars, Fiber 3g fiber), Protein 2g protein.
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
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
GLOGG
Provided by Food Network
Number Of Ingredients 21
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.
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