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Glogg

Glogg

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SALLYCOOKS

A classic Scandinavian hot spiced wine punch served with raisins and almonds. This will surely take the bite off those cold winter nights. Flaming the brandy is optional.

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Original recipe yields 24 servings

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Directions

  1. Pour wine into a large pot. Bring to a boil over medium high heat. Wrap orange zest, cinnamon sticks, cardamom and cloves in cheesecloth, tie with kitchen string and put into pot. Let boil for 15 minutes, stirring occasionally. Stir in almonds and raisins and continue to boil for 15 more minutes. Remove from heat.
  2. Place a wire grill over the pot and cover with sugar cubes. Slowly pour on brandy, making sure to completely saturate the sugar. Light sugar with a match and let it flame. When sugar has melted, cover pot with lid to extinguish flame.
  3. Stir and remove spice bag. Serve hot in cups with a few almonds and raisins.
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Reviews

MMV1
46
12/17/2003

As an American living in Sweden, I have only one suggestion for the glgg, add the raisins and almonds AFTER you've boiled everything!

LORIKAE
37
12/13/2005

I befriended someone from the Netherlands who was studying here in the U.S. and he served this at a holiday party. He said that you leave the almonds and raisins out in a dish NEXT TO the pot of glogg. People serve themselves hot glogg and add the almonds/raisins if they choose to. That way they do not get soggy. I prefer this with MUCH LESS sugar...I don't like sweet things and I felt that the sugar brought out the flavor of the spices so much that it masked the wine. When I cut the sugar to half, it was much better.

BABYMOON
30
12/7/2003

I took the advice of previous reviewers and didn't double the raisins and almonds when I doubled this recipe. There was still way too many! I would reduce the number again. Although the recipe called for 2 oz. of cinnamon sticks, a jar only holds .75 oz. I used the whole jar after the recipe was doubled and it was plenty. I can't imagine how it would have tasted with 4 oz. of cinnamon sticks. Otherwise, the taste was excellent. It was easy and delicious!