glögg
How to make glögg recipe
serves 15–20
Ingredients:
glasses small cups or heatproof wine glasses
2 bottles dry red wine, or 1 bottle red wine and 1 bottle port or Madeira
rind of 1 orange
20 cardamom pods, lightly crushed
2 cinnamon sticks
20 whole cloves
175 g (6 oz) blanched almonds
250 g (8 oz) raisins
250–375 g (8–12 oz) sugar cubes
300 ml (½ pint) Aquavit or brandy
Method:
Put the wine or wine and port or Madeira into a saucepan. Tie the orange rind and spices in a piece of muslin and add to the pan. Add the almonds and raisins. Heat at just below boiling point for 25 minutes, stirring occasionally.
Put a wire rack over the pan and put the sugar cubes on it. Warm the Aquavit or brandy and pour it over the sugar cubes to saturate them evenly. Set them alight: they will melt through the wire rack into the wine.
Stir the glögg and remove the spice bag. Serve hot, putting a few raisins and almonds in each cup.
For glühwein, to serve 6, spike a lemon with 8 cloves and place in a saucepan with 1 bottle of red wine, 125 g (4 oz) sugar and 2 cinnamon sticks. Simmer gently for 10 minutes, then lower the heat and add 150 ml (¼ pint) brandy. Strain and serve in mugs or heatproof glasses with lemon slices.
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| glögg |
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