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
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
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
SWEDISH MULLED WINE (GLOGG)
One of the most interesting hot mulled wines is Swedish glogg (pronounced glook), a heady combination of red wine, sauternes and aquavit, enriched with raisins and almonds. Glogg is traditionally served in mugs with tiny spoons for eating the nuts and fruit. The recipe relies on a process called mulling. The term has the same root as our word mill (as in milling or grinding) and herein lies one of the secrets of holiday bartending. Whole spices, like cinnamon sticks, allspice berries, cardamom pods, blades of mace and whole nutmegs, have more flavor than pre-ground spices. Bruise seed spices, like cloves or cardamom, in a mortar and pestle or beneath a heavy skillet. Whole nutmegs should be freshly grated. Fresh ginger is so widely available, there is little excuse to use powdered.
Provided by Steven Raichlen
Time 25m
Yield 12 servings
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 342, UnsaturatedFat 6 grams, Carbohydrate 36 grams, Fat 6 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 13 milligrams, Sugar 27 grams, TransFat 0 grams
CHRISTMAS GLOGG WITH BRANDY AND PORT
As it simmers, this traditional Swedish mulled wine will fill your home with the scent of burnt orange peel, cardamom and heady sweet wine. It is just the thing to sip on a winter's night as your toes keep warm by the fire. If you choose to serve glogg the traditional way, with raisins and almonds, you'll be rewarded at the end of your glass with plump, wine-infused raisins and tender, toothsome almonds.
Provided by Melissa Clark
Categories quick, cocktails
Time 30m
Yield 16 to 20 servings
Number Of Ingredients 9
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 (SWEDISH MULLED RED WINE)- MY SWEDISH MOTHER IN LAW'S
This is a traditional Swedish mulled wine. The recipe is from my husband's grandfather's family who came to the states from Sweden in the 1900's. It is YUMMY! Very warming on cold nights- but be careful, it goes down so easily that it's easy to drink too much and the hangovers are awful! Enjoy!
Provided by kda949
Categories Punch Beverage
Time 4h5m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- In a non-reactive pot combine raisins, sugar, cloves, cardamom pods, cinnamon sticks and almonds.
- Cover with water and simmer for 2 hours.
- Turn off burner and add wine.
- Let sit for 1-2 hours.
- Remove raisins and spices, either by straining or with a slotted spoon. Save the raisins to snack on! Just make sure the kids don't get them--they are STRONG!
- To serve, heat in individual mugs in the microwave, adding a shot of vodka if you are really daring!
Nutrition Facts : Calories 414.9, Fat 3.9, SaturatedFat 0.3, Sodium 17, Carbohydrate 41, Fiber 1.5, Sugar 30.8, Protein 2.3
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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4.3/5 (97)Category BeverageCuisine American, Scandinavian, SwedishCalories 435 per serving
- Prep. If you have whole cardamom seed pods, crack them open by placing a pod on the counter and laying a butter knife on top of it. With the palm of your hand, press on the knife. It will crack it open so the flavors of the seeds can escape. You can leave the seeds in the pods once they are cracked.
- Rinse the cinnamon, cardamom, cloves, orange peel, raisins, and almonds in a strainer to remove particles and dust. Add them to the pot, cover, and simmer. Try to get the orange peels skin down.
- Pour the red wine and port into a stainless-steel or porcelain kettle. Do not use an aluminum or copper pot since these metals interact with the wine and brandy to impart a metallic taste.
- Caramelize the sugar. Put the sugar in a pan and soak it with half the brandy. Warm over a medium-low flame and stir occasionally until it becomes a clear, golden syrup and all the sugar is dissolved. Let it simmer until it turns amber in color and hits 216°F. This starts caramelizing the sugar and adds a layer of flavor.
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