Mellow Glogg For A Freezing Night Recipes

GLöGG

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.

GLOGG

Steps:

• Infused vodka: Combine vodka and spices in a nonreactive bowl, and stir until mixed thoroughly. Cover with plastic wrap, and let steep in a cool, dark place 7 days. Pour mixture through a fine sieve, and discard solids.
• Fortified wine: Bring water and sugar to a boil. Reduce heat, and simmer until sugar dissolves, 2 to 3 minutes. Let sugar syrup cool completely before using.
• Combine infused vodka, wine, vodka, and sugar syrup in a large pot, and heat slowly over very low heat (do not let boil). Add cloves, and ladle into mugs. Add raisins, almonds, and a cinnamon stick to each mug, and serve.

GLOGG

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.

SWEDISH MULLED WINE (GLOGG)

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.

MELLOW GLOGG FOR A FREEZING NIGHT

Steps:

• 1/2 bottle of red wine, all vodka and brandy and all spices, lemon, figs heated to boil and left overnight. This forms the base.
• Next day, heat and add sugar and further 5 cardamon seeds and 5 cloves.
• Add port or madeira.
• Add raisins and almonds to taste and just before serving , add a stubby of beer.
• Serve hot in glasses with some of the raisins and almonds.