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Glogg Recipe: a belated holiday gift to you

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Glogg Recipe: a belated holiday gift to you

The Pie Queen | Jan 7, 2003 03:54 PM

Glogg is my new craze this winter- I made it for a holiday party in December and then just kept making batches, adjusting the recipe each time til I got it to where I like it.

You can make a big batch, put it in a pitcher in the fridge, and heat it up again a mugful at a time. Sort of like having a cup of cocoa, except naughtier. Just make sure to cut a round piece of wax or parchment paper to float on top- this reduces the wine's exposure to air, so it doesn't get bitter. I've read that it can be stored up to a year and that the flavor actually improves, but I think they must use a very air-tight container.

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Katie's Not-Quite-Swedish Glogg
About 12 servings

Magnum (1.5 L) medium-quality red wine
1 bottle tawny port
2 or 3 cinnamon sticks
A dozen or so cloves
6 or so cardamom pods
1 C raisins
1 C blanched almonds
Small orange, sliced into half-rounds
3/4 C sugar, plus more to taste
1/2 C brandy, or to taste

1) Combine everything but the brandy in a large pot. (Don't want the alcohol in the brandy to cook off.)

2) Cover, and warm gently over low heat til steaming slightly but NOT boiling; stir occasionally.

3) Add brandy, bring to steaming point again, and taste for sugar level. Add more sugar if desired.

4) Serve in mugs. Half a mug at a time is plenty unless you want your guests to be on the floor. Try to put a few raisins, almonds, and orange slices into the mugs, but avoid the cloves and cardamom if possible. Some recipes call for straining, but I don't bother.

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