Glögg is a Swedish punch made from spiced wine My grandfather brought this recipe over from Sweden in 1921 We still use it today God Jul
Prep Time
1 hr 10 mins
Dificult
Medium
Servings
1 hr 45 mins
Ingredients
Instructions
Heat port wine in a large stockpot with a lid over medium heat until just below the simmering point. Add bourbon and rum; heat until just below simmering. Save the bottles and their caps for storing leftover glögg.
Meanwhile
place cinnamon stick
orange peel
cloves
and cardamom pods in the center of the cheesecloth square. Gather edges of the cheesecloth and tie with kitchen twine to secure; set aside.
When wine mixture is very hot but not boiling
carefully light it with a long-handled match. Wearing a heatproof cooking mitt
carefully pour sugar into the flames; let mixture burn for 1 minute. Place the lid on the stockpot to extinguish the flames and turn off the heat. Let mixture cool
covered
about 10 minutes.
Add the cheesecloth spice bundle
raisins
and almonds to warm wine mixture; let it cool to room temperature
about 1 hour.
Strain cooled glögg and reserve the raisins and almonds.
To serve: Pour glögg into a saucepan and warm over medium-low heat until hot but not simmering
about 5 minutes. Ladle 3 ounces of warmed glögg into a small coffee cup or a small Swedish-style glögg mug
and garnish each serving with a few reserved raisins and almonds.
Recipe Tip
Use an ordinary port wine for this recipe because the strong-flavored spices and other ingredients will overwhelm an expensive wine.
