Norweigan Glugg Recipes
OLD-FASHIONED SWEDISH GLOGG
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
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 is a traditional Scandinavian spiced wine drink, and this recipe comes from Lotta Jansdotter'sHandmade Living is perfect for holiday parties or cold-weather gatherings of any kind, like New Year's Eve.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Number Of Ingredients 12
Steps:
- In a nonreactive saucepan, mix together wine, port, 2 cups water, Cognac, orange zest, cardamom, cinnamon sticks, cloves, and ginger. Bring to a boil over medium-high heat; immediately reduce heat to low and simmer for 5 minutes. Remove from heat and let cool. Cover and refrigerate for at least 12 hours and up to 24 hours.
- Strain wine mixture and discard solids. Reheat wine mixture over low heat (do not boil) and stir in enough sugar to reach desired taste. Add 1 teaspoon raisins and 1 teaspoon almonds to each of 10 mugs; fill mugs with wine mixture and serve.
NORWEIGAN GLUGG
Thi recipe comes from the Ellis Island Immigrant cookbook. It originates from Norway and really warms you on a cold winter night
Provided by GingerlyJ
Categories Beverages
Time 29m
Yield 1 pot, 30-40 serving(s)
Number Of Ingredients 8
Steps:
- soak almonds in water for 5 mnutes and pop nut from skin.
- Peel caramom seeds and discard shell.
- combine everything in a large pot.
- bring to a boil.
- put match to Glugg and let burn for 30 seconds while adding 1 tablespoon of sugar over flame.
- serve in a mug with a spoon tp eat the fruit.
Nutrition Facts : Calories 42, Fat 2.4, SaturatedFat 0.2, Sodium 0.6, Carbohydrate 4.8, Fiber 0.7, Sugar 3.1, Protein 1.2
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