3 sticks cinnamon
10 whole cloves
6 cardamom seeds
(break open pods)
1 cup sugar
1 glass red wine
1 pint bottle brandy
1/3 cup seedless raisins
few blanched almonds
bits of fruit peel
Tie spices in cheesecloth, gently cook with sugar and wine for 15 minutes, remove spice bag, add brandy. Serve hot (do not boil) with raisins, almonds, and fruit peel. Make the glögg a few days in advance. refrigerate. 20 whole cardamom seeds
50 cloves
3 cinnamon sticks
dried peel from 5 oranges
1/2 gallon port wine
1 cup sugar
1/2 lb raisins
1/4 lb almonds blanched
1 fifth of bourbon
Place first four items in a cheesecloth bag and cook in 2 inches of water in a very small pan for 45 minutes. Heat wine gently in a large kettle with a cover. Caramelize the sugar and add to warm wine. Add spice mixture, raisins and almonds. Add alcohol. Heat thorough, stirring thoroughly. Touch a match to the mixture and put out the flame with the cover so all the alcohol doesn't burn off.
25 servings!!!
2 qt Wine, red, dry
2 qt Muscatel
1 pt Vemrouth, sweet
2 tb Angostura bitters
2 c Raisins
1 ea Orange peel
12 ea Cardoman pod; crushed
10 ea Cloves, whole
1 ea Ginger; 2”
1 ea Cinnamon stick
1 1/2 c Aquavit
1 1/2 c Sugar, granulated
2 c Almonds; blanched, peeled
Combine wine, muscatel, vermouth, bitters, raisins, orange peel, cardamoms, cloves, ginger and cinnamon. Cover and let stand 12 hours minimum.
Shortly before serving, add aquavit and sugar. Stir well and bring to full boil over high heat. Remove at once from heat, stir in almonds and serve hot in mugs.
In Sweden, a small spoon is placed in each mug to scoop up the almonds and raisins.