Dk S Swedish Glgg Recipes Recipe For Banana

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SWEDISH GLOGG



Swedish Glogg image

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

2 cups water
12 cardamom seeds
2 cinnamon sticks
12 whole cloves
½ orange, zested
1 cup white sugar
1 cup raisins
1 cup blanched almonds
4 cups Muscatel wine, or orange Muscat
4 cups port wine (or Burgundy)
2 cups brandy

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

TRADITIONAL SWEDISH GLöGG



Traditional Swedish Glögg image

Sweet, warm and spicy, traditional glögg is Sweden's seasonal mulled wine gift to chilly souls around the globe.

Provided by Stacy Slinkard

Categories     Beverage     Cocktail

Time 1h17m

Number Of Ingredients 11

1 bottle red wine
Optional: 1 1/2 cup of bourbon (or vodka)
1/2 cup sugar
2 tablespoons orange zest
2 tablespoons raisins (plus 1 teaspoon for serving)
1 tablespoon cardamom pods (green)
2 tablespoons ginger root (sliced)
1 stick cinnamon
8 cloves
2 tablespoons almonds ( blanched and slivered)
Garnish: orange slices

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

GLöGG



Glögg image

A traditional swedisch mulled wine variation.

Provided by Sina

Categories     Drinks

Number Of Ingredients 8

1 bottle Dry red wine ((semi-dry will also be okay, but don't go for sweet))
3 oz Aquavit or other high proof spirit
4 sticks Cinnamon
10 pods Green cardamom
15 Cloves
5 slices Orange
Orange peel
2 oz Fine sugar

Steps:

  • Pour the Aquavit into a jar and add two cinnamon sticks, five cardamom pods, five cloves, and the orange peel. Let it sit for a day, or better for five days. If your Glögg party is on short notice, a few hours will do, too.
  • Then, pour the Aquavit together with the wine and remaining spices in your pot. Add all remaining spices, the orange slices, and the sugar. Now warm up to approx. 180°F (80°C) and stir your mixture until the sugar fully dissolves. Keep it on low heat for about 10-15 minutes. Be careful not to boil the content as that would cause the alcohol to evaporate.
  • Now, use your stainer and the second pot to remove all spices and fruit remains.
  • Serve in a glass cup with raisins and blanched slivered almonds.
  • By the way, the spices above also make a beautiful Glögg Syrup, a variation of our Christmas-Glühwein-syrup.

Nutrition Facts : ServingSize 8 oz, Calories 223 kcal, Sugar 65 g, Carbohydrate 65 g, Protein 1.25 g, Sodium 25.5 mg

DK'S SWEDISH GLöGG



Dk's Swedish Glögg image

My Dad's recipe that he made EVERY year. A potent version of the traditional Swedish Christmas drink. Just breathing it in will clear the sinuses.

Provided by TrebleChef

Categories     Beverages

Time 2h10m

Yield 6 cups, 12 serving(s)

Number Of Ingredients 10

750 ml aquavit
750 ml Burgundy wine
1 cup sugar (heaping)
10 whole cardamom pods
5 whole cloves
3 peels oranges
4 figs
1 cup blanched almond
1 cinnamon stick
1 cup raisins

Steps:

  • 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.

Nutrition Facts : Calories 252, Fat 6.3, SaturatedFat 0.5, Sodium 4.9, Carbohydrate 38, Fiber 3, Sugar 30.2, Protein 3.5

OLD-FASHIONED SWEDISH GLOGG



Old-Fashioned Swedish Glogg image

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

5 (750 milliliter) bottles port wine
1 (750 milliliter) bottle 100 proof bourbon whiskey
1 (750 milliliter) bottle white rum
3 whole cardamom pods, cracked
1 small cinnamon stick
4 whole cloves
1 (3 inch) strip of orange peel
1 (8 inch) square of cheesecloth
¾ cup white sugar
1 (15 ounce) package dark raisins
1 (6 ounce) package blanched slivered almonds

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

GLOGG



Glogg image

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

1 orange
1 bottle red wine
200g caster sugar
10 cardamom pods
5 cloves
1 cinnamon stick
3 slices peeled ginger
50g raisins or sultanas
50g flaked almonds
150ml vodka or aquavit

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

SWEDISH GLOGG



Swedish Glogg image

Glögg, pronounced gloog, is a high octane, hot mulled wine made with a potpourri of spices and red wine, port, and brandy. It is the perfect cold weather drink, warming the body and soul from the inside out. There is no need to invest in expensive wine or brandy because the spices are going to preempt any innate complexity of a fine wine, but don't use anything too cheap. Remember, the sum will be no better than the parts. Do not use an aluminum or copper pot since these metals interact chemically with the wine and brandy and impart a metallic taste. Use stainless steel or porcelain. Drink while seated and give your car keys to a friend.

Provided by SusieQusie

Categories     Beverages

Time 1h

Yield 8 serving(s)

Number Of Ingredients 13

1 (750 ml) bottle dry red wine
1 cup orange juice
1 orange, zest of, cut into chunks
2 cinnamon sticks, broken in half
10 whole cloves, lightly crushed
10 whole cardamom pods, lightly crushed
1/2 cup dried cranberries
1/2 cup sliced candied ginger
1/2 cup blanched almond, toasted
1 (750 ml) bottle port wine
2 cups brandy
1/2 cup sugar
8 orange slices

Steps:

  • 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.

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