Old-Fashioned Swedish Glogg The Best Recipes

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Old-Fashioned Swedish Glogg

"My grandfather introduced this recipe over from Sweden in 1921. We nevertheless use it today. God Jul."

Ingredients :

five (750 milliliter) bottles port wine
1 (750 milliliter) bottle a hundred proof bourbon whiskey
1 (750 milliliter) bottle white rum
3 whole cardamom pods, cracked
1 small cinnamon stick
4 whole cloves
1 (three inch) strip of orange peel
1 (8 inch) square of cheesecloth
3/4 cup white sugar
1 (15 ounce) package deal dark raisins
1 (6 ounce) package blanched slivered almonds

Instructions :

Prep : 15M	Cook : 60M	Ready in : 1H45M

Heat the port wine over medium heat till just underneath the simmer point in a massive stockpot with a lid. Add bourbon and rum, and convey back to just beneath simmering. Save the bottles and their caps for storing leftover glogg.
While the wine and liquors are heating, vicinity the cardamom, cinnamon stick, cloves, and orange peel onto the center of the rectangular of cheesecloth. Gather collectively the edges of the cheesecloth, and tie with kitchen twine to secure.
When combination is very warm however no longer boiling, carefully light it with an extended-treated suit. Wearing a heatproof cooking mitt, carefully pour the sugar into the flames, and allow the combination burn for 1 minute. Put the lid at the stockpot to extinguish the flames, and flip off the heat. Let the mixture cool, included, for about 10 minutes; add the cheesecloth package deal of spices and the raisins and almonds to the nice and cozy wine mixture and let it cool to room temperature, about 1 hour.
Strain the cooled glogg and reserve the raisins and almonds.
To save, pour strained glogg into the bottles, recap, and preserve upright in a cool dark region for up to one year. Refrigerate the steeped raisins and almonds in a included bowl or jar for up to at least one 12 months.
To serve, pour glogg right into a saucepan and warm over low-medium heat until warm however no longer simmering, approximately five minutes. Ladle three 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.

Notes :

Use an normal port wine for this recipe, because the strong-flavored spices and different ingredients will weigh down an high priced wine.

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