Glogg Mulled Wine Punch Recipes

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GLöGG (SWEDISH MULLED WINE)



Glögg (Swedish Mulled Wine) image

A warming mulled wine, perfect for Holiday parties!

Provided by Sarah | Curious Cuisiniere

Categories     Drink Recipes

Time 50m

Number Of Ingredients 12

½ c sugar, (or to taste)
½ c water
1 750 mL bottle dry red wine, (Cabernet Sauvignon works well)
1 750 mL bottle Port wine
1 c brandy
1 c raisins
1 c blanched almonds*
Peel of ½ orange
2 slices fresh ginger, peeled
10 cardamom pods, crushed
2 cinnamon sticks
8 whole cloves

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

SWEDISH MULLED WINE (GLOGG)



Swedish Mulled Wine (Glogg) image

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

2 bottles dry red wine
1 bottle sweet white wine, like sauternes or German spaetlese
1 lemon
1 orange
10 cloves
10 cardamom pods
3 cinnamon sticks
1 inch fresh ginger, thinly sliced
1 cup raisins
1 cup blanched almonds
1 cup sugar (or to taste)
1 tablespoon bitters
1 cup aquavit or vodka (optional)

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

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 (SWEDISH MULLED RED WINE)- MY SWEDISH MOTHER IN LAW'S



Glogg (Swedish Mulled Red Wine)- My Swedish Mother in Law's image

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

3 liters red wine
1 cup raisins
1 cup sugar
1 tablespoon whole cloves
1 tablespoon cardamom pod, cracked
2 cinnamon sticks
1/2 cup blanched almond

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

GLOGI ( FINNISH MULLED WINE)



Glogi ( Finnish Mulled Wine) image

I found this in Family Circle and it is a bit like the German Gluehwein, but still stands on it's own. The candid orange peel, raisins and almonds make the difference. We had it during last Xmas and it has risen to the top 10 of alcoholic hot beverages. Try to get the high end, slightly bitter orange peel, not the cheap chopped up stuff from the supermarket.

Provided by txzuckerbaeckerin

Categories     Beverages

Time 21m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/2 cups water
1/2 cup sugar
5 whole cloves
1 cinnamon stick (ca 3-inch)
1 teaspoon whole cardamom seed
2 inches candid orange rind (about 1 tbsp)
750 ml red wine (1 bottle)
2 tablespoons raisins
2 tablespoons almonds, blanched whole (or slivered)

Steps:

  • In a non aluminum mid-size sauce pan, heat water and sugar over medium heat until sugar is dissolved, about 1 minute.
  • Tie all spices and the peel into a small piece of cheesecloth for easy removal.
  • Add the spices and peel and wine to the sauce pan and simmer, covered, 5 minutes.
  • To serve: Stand one spoon in each glass, evenly divide gogli into each glass.
  • Add a few raisins and almonds in each, or serve separately.

Nutrition Facts : Calories 318.1, Fat 2.8, SaturatedFat 0.2, Sodium 25.2, Carbohydrate 40.2, Fiber 3, Sugar 29.2, Protein 2.1

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