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24HourForums.com > Supported Forums > Erinna's Nosh Pit > Swedish Glogg

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 Moderated by: Erinna1112

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Lady Cop
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 Posted: 01:59 pm

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my son's paternal grandparents were Swedish, and Christms Eve meant a fabulous smorgasbord...cold lobster in dill, herring dishes, swedish meatballs, a huge table of goodies! my Italian parents enjoyed visiting on Christmas Eve , and my dad was very appreciative of the food and cultural differences.

there was always a pot of hot glogg merrily bubbling on the wood stove, this is some very powerful stuff!! ::beer::




Glogg




In a large saucepan stir together the wine, raisins, gin, vodka, or aquavit, and sugar. For the spice bag, cut a double thickness of cheesecloth into a 6 or 8 inch square. Place orange peel, cinnamon, cloves and cardamom in the center of the cheesecloth. Bring up the corners of the cheesecloth and tie them with a clean string. Add to saucepan with wine mixture. Hat the mixture to simmering. Simmer uncovered for 10 minutes. Do not boil.. Remove and discard the spice bag. Stir in the almonds just before serving. Makes eight 4 ounce servings.
Swedish Glogg 2

12 cardamon seeds
32 whole cloves
1/2 cup of  pared orange rind
2 quarts of  water
2 cups of raisins
1 cup of blanched almonds
4 1/2 quarts of red wine
1 quart of port
1 quart of vodka

Place seeds, cloves and orange peel in a piece of a cheese cloth. In a large aluminum kettle combine the cheese cloth and water; simmer 10 minutes. Add fruit and nuts. Simmer 20 minutes. Add wine and port; bring to boil. Leave to cool overnight. The next day add vodka and reheat over slow flame. Serves 24. Serve hot. 

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Marie5656
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 Posted: 03:40 pm

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Sounds good.  A festive holiday drink, I am sure.

 Current time is 09:49 pm
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