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
TRADITIONAL SWEDISH GLöGG
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
A traditional swedisch mulled wine variation.
Provided by Sina
Categories Drinks
Number Of Ingredients 8
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
SWEDISH GLOGG
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
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
MY FAMILY'S SWEDISH GLOGG
Nothing makes our Christmas complete like a pot of Glogg on the stove, filling the house (and our bellies) with it's intoxicating warmth and aroma. You'll need to keep the Port wine bottles you use, or you might want to use old, smaller wine bottles if giving them as gifts. Just soak them in hot soapy water to remove the labels, and then create your own label on the computer. (Just be ready to give it every year, because the demand will be high.) You'll also need a large stainless steel soup pot with a cover, a strainer, and a funnel. For the dried fruit pieces, you may want to buy one mixed bag of dried fruit and just take what you need for the recipe.
Provided by KissKiss
Categories Punch Beverage
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- In large pot, combine all ingredients EXCEPT the wine. Simmer, covered, for about 1 hour.
- Add the wine, bring to a near boil, and turn off the heat.
- Strain the liquid through the strainer into another large bowl or pitcher.
- From the leftover fruit mixture, take one cinnamon stick and a few almonds and put them into each wine bottle.
- Use the funnel to pour liquid back into wine bottles.
Nutrition Facts : Calories 460.3, Fat 1.1, SaturatedFat 0.1, Sodium 25.1, Carbohydrate 64.2, Fiber 1.8, Sugar 46.8, Protein 1.4
SWEDISH GLOGG
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
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.
SWEDISH MULLED WINE (GLOGG)
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
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
GLOGG
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
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
More about "swedish glogg recipes"
SWEDISH GLöGG RECIPE | BON APPéTIT
From bonappetit.com
4.7/5 (24)Estimated Reading Time 1 minServings 1.5
- Crush cinnamon and cardamom in a mortar and pestle (or put them on a cutting board and crush with the bottom of a heavy pot.) Transfer to a small glass jar and add ginger, orange zest, cloves, and vodka. Let sit 1 day.
- Strain vodka through a fine-mesh sieve into a large saucepan; discard spices. Add wine, port, granulated sugar, vanilla sugar, almonds, and raisins and heat over medium just until bubbles start to form around the edges.
- Ladle glögg into mugs, with a few almonds and raisins in each one. Keep any remaining glögg warm over very low heat until ready to serve (do not let it boil).
SWEDISH GLOGG RECIPE: SWEDISH GLöGG IS THE PERFECT HOT DRINK FOR …
From amazon.ca
Author Mr BORDELON RACHELFormat Paperback
SWEDISH GLOGG RECIPE: SWEDISH GLöGG IS THE PERFECT HOT DRINK FOR …
From amazon.ca
Author Mr TERRELL BRENTFormat Paperback
GLöGG RECIPE - MARCUS SAMUELSSON | FOOD & WINE
From foodandwine.com
EASY SWEDISH GLöGG RECIPE | MYRECIPES
From myrecipes.com
THIS SWEDISH GLöGG RECIPE WILL KEEP YOU WARM ALL WINTER
From eye-swoon.com
GLOGG RECIPE - A TRADITIONAL SCANDINAVIAN HOLIDAY DRINK
From ramshacklepantry.com
25 TRADITIONAL SWEDISH RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
SWEDISH GLOGG - SCANDINAVIAN
From worldrecipes.org
EASY SWEDISH GLöGG RECIPE - HEJ DOLL
From hejdoll.com
SAINTLY SWEDISH GLöGG RECIPE (A KILLER HOT MULLED WINE)
From amazingribs.com
SWEDISH GLOGG | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
DANISH GLOGG (GLøGG) - NORDIC FOREST FOODS
From nordicforestfoods.com
OLD FASHIONED SWEDISH GLOGG RECIPE – ADVANCED MIXOLOGY
From advancedmixology.com
TRADITIONAL GLOGG RECIPE | SCANDINAVIAN RED MULLED WINE
From bakedbree.com
OLD-FASHIONED SWEDISH GLOGG - FOOD RECIPES
From recipes.studio
TRADITIONAL SWEDISH GLöGG - THE PERFECT PUREE OF NAPA VALLEY
From perfectpuree.com
HOW TO MAKE SWEDISH GLöGG - COOKING GIFT SET
From cookinggiftset.com
SWEDISH GLöGG - TRUE NORTH KITCHEN
From true-north-kitchen.com
MAKING MY OWN SWEDISH GLöGG - ANGELAS HEAVEN
From angelasheaven.com
SWEDISH RECIPE FOR GLöGG - TAKE ME TO SWEDEN
From takemetosweden.be
OLD-FASHIONED SWEDISH GLöGG RECIPE - HUCKBERRY
From huckberry.com
BEST SWEDISH SPICED WINE (GLöGG) RECIPE - HOW TO MAKE SWEDISH …
From 177milkstreet.com
DANGEROUS AND DELECTABLE SWEDISH GLOGG RECIPE | CLOUDMOM
From cloudmom.com
GLöGG RECIPE FROM CHEF EMMA BENGTSSON AT AQUAVIT - THIRSTY.
From thirstymag.com
OCEANIA EXPERIENCE - CHEF KELLY’S HOLIDAY SWEDISH GLOGG RECIPE ...
From oceaniacruises.com
HOW TO MAKE GLöGG - A SWEDISH RECIPE - MAMA LOVES A DRINK
From mamalovesadrink.com
SWEDISH GLöGG (MULLED WINE) • CURIOUS CUISINIERE
From curiouscuisiniere.com
SWEDISH CHRISTMAS GLöGG RECIPE - BBC FOOD
From bbc.co.uk
GLöGG - TRADITIONAL SCANDINAVIAN CHRISTMAS DRINK | 196 FLAVORS
From 196flavors.com
AUTHENTIC SWEDISH GLOGG (MULLED WINE) | RECIPE TO PLATE
From recipetoplate.com
SWEDISH CHRISTMAS GLöGG RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
SWEDISH GLöGG (MULLED WINE) - NORDIC KITCHEN STORIES
From nordickitchenstories.co.uk
SWEDISH GLöGG - MARCUS SAMUELSSON
From marcussamuelsson.com
HOW TO MAKE OLD-FASHIONED SWEDISH GLOGG | DRINK RECIPES
From youtube.com
TRADITIONAL SWEDISH GLOGG | TASTYCOOKERY
From tastycookery.com
MULLED WINE (GLöGG) - SWEDISH FOOD
From swedishfood.com
DRINK YOUR HOLIDAY GLöGG: SWEDISH MULLED WINE RECIPE - MIIR
From miir.com
SWEDISH GLöGG RECIPE – RACHEL THE WINE STYLIST
From rachelthewinestylist.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #cuisine #preparation #occasion #beverages #scandinavian #european #winter #seasonal
You'll also love