GLöGG (SWEDISH MULLED WINE)
A warming mulled wine, perfect for Holiday parties!
Provided by Sarah | Curious Cuisiniere
Categories Drink Recipes
Time 50m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 321 calories, ServingSize 1/10 of recipe
GLOGG RECIPE - A TRADITIONAL SCANDINAVIAN HOLIDAY DRINK
Mulled wine with a Scandinavian twist. This warm traditional wine recipe is meant to warm your spirit and comfort your tastebuds. Get out your crockpot and make this great recipe for your guests this holiday season or sip it by your fireplace.
Provided by Ben Myhre
Categories Holiday Drinks
Time 3h10m
Number Of Ingredients 10
Steps:
- minus the aquavit to a crockpot and heat on low for at least 2.5 hours and up to 6. Make sure this never reaches a boil, but is warm enough to heat the mixture.
- 30 minutes prior to serving.
- in coffee mug with spoon so your guest can eat the almonds, raisins
Nutrition Facts : ServingSize 1 mug, Calories 416 calories, Sugar 42 g, Sodium 18 mg, Fat 5 g, SaturatedFat 0 g, UnsaturatedFat 5 g, Carbohydrate 51 g, Fiber 2 g, Protein 3 g, Cholesterol 0 mg
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
SWEDISH GLOGG
Authentic Swedish spiced wine. The recipe is from Great-Aunt Freda, brought from Sweden in the early 1900's.
Provided by Gwynne
Categories World Cuisine Recipes European Scandinavian
Time 8h20m
Yield 20
Number Of Ingredients 11
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.
Nutrition Facts : Calories 294.3 calories, Carbohydrate 26.1 g, Cholesterol 0 mg, Fat 3.7 g, Fiber 1.1 g, Protein 2 g, SaturatedFat 0.3 g, Sodium 10.7 mg, Sugar 19.5 g
GLOGG NOG
This is an interesting recipe for an egg nog punch that came in my very first recipe box...over 20 years ago...yikes!
Provided by Karen..
Categories Punch Beverage
Time 20m
Yield 17 cups
Number Of Ingredients 9
Steps:
- Beat eggs on low speed till blended.
- Add sugar and spices.
- Beat at medium speed till sugar is dissolved.
- On low speed beat in softened ice cream.
- Add the juices and cover and chill.
- To serve, pour the ice cream mixture into a large punch bowl.
- Slowly pour in ginger ale, stirring with an up and down motion.
- Add an ice ring or ice cubes, if desired.
- Sprinkle each serving with nutmeg and add a cinnamon stick stirrer.
Nutrition Facts : Calories 165.5, Fat 5.7, SaturatedFat 2.9, Cholesterol 89.6, Sodium 56.8, Carbohydrate 25.6, Fiber 0.5, Sugar 22.7, Protein 4
GLOGG
Serve our warming winter glogg at a festive party or on a cosy night in. Combining red wine, orange zest, dried fruit and spices, it's like Christmas in a cup
Provided by Cassie Best
Categories Drink
Time 20m
Yield Serves 8-10
Number Of Ingredients 10
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.
Nutrition Facts : Calories 219 calories, Fat 3 grams fat, SaturatedFat 0.2 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 24 grams sugar, Fiber 0.2 grams fiber, Protein 2 grams protein, Sodium 0.03 milligram of sodium
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