heir caps for storing leftover glogg.
While the wine and
milk,1/2 of the swedish meatball seasoning,3/4 sleeve
confectioners' sugar, egg yolk, and Swedish arrack punsch in a bowl
ou add the flour.
Swedish Spice Spritz:
Add 1
Combine wine, sugar, cinnamon, cloves, cardamon and orange peel in saucepan. Stir to blend.
Let stand 3 to 4 hours.
Heat, but do not boil.
Light with a match and pour burning into heatproof cups containing a few almonds and raisins.
Makes 8 servings.
Gently simmer the red wine, port wine, cinnamon sticks, whole cloves, and orange peel in a large pot set over medium-low heat. Stir in the sugar, rum, and brandy. Continue simmering 5 minutes more, stirring to completely dissolve the sugar, and the mixture is steaming but not boiling.
Mix the raisins and almonds together in a bowl.
To serve, ladle into coffee cups or Swedish-style small glass or ceramic mugs. Garnish each cup with a spoonful of the raisin and almond mixture.
or measuring four!
When recipes say \"flour, sifted\", it means
Combine Aquavit, wine, sugar, spices and orange peel in saucepan.
Heat but do not boil.
Light with a match and pour burning into glogg glasses or heatproof cups containing a few almonds and raisins.
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.
Place wine, orange juice, orange peel, cinnamon, cloves, cardamom, cranberries, ginger and almonds in a large saucepan and cook gently 1/2 hour.
Add the port and heat thoroughly but do not boil. If mixture comes to the boil the alcohol will evaporate.
Combine sugar with 1/2 cup of the brandy in a large saucepan. Warm it gently to dissolve the sugar. Add mixture to the wine.
Just before serving strain into a clean saucepan and heat gently. Stir in remaining brandy.
Serve in large wine glasses or mugs with orange slices.
Wrap herbs in cheesecloth.
Let herbs steep in Port wine, Madeira and sherry a couple of hours in a big pot.
Heat up slowly. Take sugar and place on a rack over the pot with the herbs and wine mixture.
(You can also place the sugar in a metal conical sieve.) Heat cognac in a small pot; pour hot cognac over sugar (light it), then ladle wine mixture over burning sugar until dissolved.
Cover; heat to boiling.
Pour through a strainer.
Boil the spices with the water in a pan under lid on low heat for about 30 minutes.
Pour liquid through a strainer.
Mix with wine and sugar.
If desired, add about 1 dl (2/5 cup) vodka or brandy to make the glogg stronger.
Serve the glogg hot (don't let it boil) in small cups or glasses.
Traditional condiments are peeled almonds and raisins that you put into the glogg.
Cook all the spices except the almonds in a small saucepan in water to a boil.
Add brown sugar to enough water to cover in a large 8-quart pot.
Add the water-spice mixture to brown sugar-water mixture, then add wine, gin and grain alcohol.
Bring to a boil (briefly) after each addition.
Add the almonds and burn off some of the alcohol covering the pot to stifle the flame.
Remove seed from cardamom pods (should have 20 to 25 seed); tie with cinnamon, cloves and orange peel in cheesecloth bag.
In large saucepan, combine half the Port, half the Burgundy and the raisins; add the cheesecloth bag.
Simmer, covered, 15 to 20 minutes.
Add the remaining wine and the almonds; heat through. Place sugar in another saucepan.
Warm about a third of the brandy; pour over sugar and light with a match to flame.
When sugar has melted, extinguish flame by pouring in the remaining brandy.
Add sugar mixture to wine ...
In large pot, combine all ingredients EXCEPT the wine. Simmer, covered, for about 1 hour.
Add the wine, bring to a near boil, and turn off the heat.
Strain the liquid through the strainer into another large bowl or pitcher.
From the leftover fruit mixture, take one cinnamon stick and a few almonds and put them into each wine bottle.
Use the funnel to pour liquid back into wine bottles.
Stir together Aquavit and Wine with sugar into a large pot. Wrap remaining ingredients in cheesecloth, place in pot with low heat for a couple of hours (or crockpot all day). Serve hot and discard cheesecloth wrapped ingredients.
Variation 1: For a milder version and more servings, you can double the wine.
Variation 2: Vodka can be used in the place of Aquavit (Aqvavit) but it will not be as flavorful.
ou need it).
Warm glogg in a pan over medium
lmonds and serve the hot \"Glogg\" in mugs.
In Sweden
Tie cloves, cardamom pods and seeds, cinnamon, and gingerroot in cheesecloth bag.
Heat spice bag, water, almonds, raisins, prunes, and orange to boiling in a 4 quart Dutch oven, reduce heat.
Cover and simmer 45 minutes.
Remove spice bag, prunes and orange.
Stir in remaining ingredients.
Cover and heat over medium heat until mixture begins to bubble.
Ladle almond half and a few raisins into each cup before filling with hot glogg.
Step 1:
The foundation of the glogg can be made several days ahead.
Place the whole cloves, whole cardamom seed, coarsely shredded almonds, raisins, orange peel and cinnamon in a kettle with enough wine to cover (any kind); bring to a boil.
Cool.
Pour this into a jar; cover and store until your party.