Best Christmas Glogg With Brandy And Port Recipes
SWEDISH CHRISTMAS GLOGG
Glogg is warm served during the Christmas holidays in Sweden and other Scandinavian countries, as it is sweet, spicy, and warming. This is the adult version of the drink, so don't serve it to the kids! Garnish drinks with raisins and slivered almonds. Serve warm with gingerbread cookies.
Provided by Myleen Sagrado Sjödin
Categories World Cuisine Recipes European Scandinavian
Time 20m
Yield 15
Number Of Ingredients 10
Steps:
- Gently simmer the red wine, port wine, cinnamon sticks, whole cloves, and orange peel in a large pot set over medium-low heat. Stir in the sugar, rum, and brandy. Continue simmering 5 minutes more, stirring to completely dissolve the sugar, and the mixture is steaming but not boiling.
- Mix the raisins and almonds together in a bowl.
- To serve, ladle into coffee cups or Swedish-style small glass or ceramic mugs. Garnish each cup with a spoonful of the raisin and almond mixture.
Nutrition Facts : Calories 304.7 calories, Carbohydrate 28.5 g, Cholesterol 0 mg, Fat 4.9 g, Fiber 1.9 g, Protein 2.5 g, SaturatedFat 0.4 g, Sodium 8 mg, Sugar 21.3 g
OLD-FASHIONED SWEDISH GLOGG
My grandfather brought this recipe over from Sweden in 1921. We still use it today. God Jul.
Provided by Judy
Categories Breakfast and Brunch Drinks
Time 1h45m
Yield 60
Number Of Ingredients 11
Steps:
- Heat the port wine over medium heat until just below the simmer point in a large stockpot with a lid. Add bourbon and rum, and bring back to just below simmering. Save the bottles and their caps for storing leftover glogg.
- While the wine and liquors are heating, place the cardamom, cinnamon stick, cloves, and orange peel onto the center of the square of cheesecloth. Gather together the edges of the cheesecloth, and tie with kitchen twine to secure.
- When mixture is very hot but not boiling, carefully light it with a long-handled match. Wearing a heatproof cooking mitt, carefully pour the sugar into the flames, and let the mixture burn for 1 minute. Put the lid on the stockpot to extinguish the flames, and turn off the heat. Let the mixture cool, covered, for about 10 minutes; add the cheesecloth bundle of spices and the raisins and almonds to the warm wine mixture and let it cool to room temperature, about 1 hour.
- Strain the cooled glogg and reserve the raisins and almonds.
- To store, pour strained glogg into the bottles, recap, and keep upright in a cool dark place for up to 1 year. Refrigerate the steeped raisins and almonds in a covered bowl or jar for up to 1 year.
- To serve, pour glogg into a saucepan and warm over low-medium heat until hot but not simmering, about 5 minutes. Ladle 3 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.
Nutrition Facts : Calories 161.6 calories, Carbohydrate 10.4 g, Cholesterol 0 mg, Fat 1.5 g, Fiber 0.6 g, Protein 0.9 g, SaturatedFat 0.1 g, Sodium 4.4 mg, Sugar 7.2 g
SWEDISH GLOGG
Authentic Swedish spiced wine. The recipe is from Great-Aunt Freda, brought from Sweden in the early 1900's.
Provided by Gwynne
Categories World Cuisine Recipes European Scandinavian
Time 8h20m
Yield 20
Number Of Ingredients 11
Steps:
- Bring water to a boil with cardamom, cinnamon, cloves, and orange zest; stir in sugar until dissolved. Remove from heat, and allow to steep overnight.
- Place the raisins and almonds into a large saucepan. Strain the sugar water into the raisins, then pour in Muscatel, port, and brandy. Place over medium-high heat, and cook until hot but not simmering. Serve warm in a mug with some fruit and almonds in each cup.
Nutrition Facts : Calories 294.3 calories, Carbohydrate 26.1 g, Cholesterol 0 mg, Fat 3.7 g, Fiber 1.1 g, Protein 2 g, SaturatedFat 0.3 g, Sodium 10.7 mg, Sugar 19.5 g
CHRISTMAS GLOGG WITH BRANDY AND PORT
As it simmers, this traditional Swedish mulled wine will fill your home with the scent of burnt orange peel, cardamom and heady sweet wine. It is just the thing to sip on a winter's night as your toes keep warm by the fire. If you choose to serve glogg the traditional way, with raisins and almonds, you'll be rewarded at the end of your glass with plump, wine-infused raisins and tender, toothsome almonds.
Provided by Melissa Clark
Categories quick, cocktails
Time 30m
Yield 16 to 20 servings
Number Of Ingredients 9
Steps:
- Using metal tongs, hold the orange peel over a flame until it starts to singe and brown in spots. Put it in a large pot.
- Using the flat side of a knife or cleaver, or a rolling pin or mallet, crack and bruise the cardamom pods. Add to the pot with the orange peel. Add the wine, port, brandy, sugar, cloves and cinnamon. Gently simmer over low heat until the whole house smells like spice, about 20 minutes. Taste and add more sugar if you want it sweeter. Serve garnished with raisins and almonds if you like.
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