Glogg

Glogg

Ingredients/Components

• cloves - 4 item
• seedless raisins - 1 2
• lump sugar - 1/2 1
• whole cardamom seed - 8 item
• bottle Port or Muscatel wine - 1 item
• bottle sherry or Claret - 1 item
• bottle whiskey or brandy - 1/2 item
• almonds, blanched and shredded - 1/2 c
• can candied orange peel - 1 item
• pieces cinnamon bark - 2 item

How to make 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.

Step 2: When ready to use, pour mixture from the jar into a kettle and add the rest of the wine; let come to the boiling point. A chafing dish may be used for this. Bring the steaming kettle to the table. Place a strainer with the lump sugar over the kettle and moisten the sugar with the whiskey (or brandy). Light the sugar and let it burn and drip down to sweeten the glogg to a caramel flavor. When the sugar is melted, put the flame out by covering the kettle. Serve hot with a few raisins and almond slivers in each glass.

Recipe categories: Microwave, Drinks, Weeknight.