Aunt Anns Swedish Glug Punch Recipes

SWEDISH CHRISTMAS GLOGG

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.

AUNTIE ANNE'S PRETZELS - COPYCAT

Steps:

• Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve.
• Add sugar, salt and stir to dissolve; add flour and knead dough until smooth and elastic.
• Let rise at least 1/2 hour.
• While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 tbsp baking soda.
• Be certain to stir often.
• After dough has risen, pinch off bits of dough and roll into a long rope (about 1/2 inch or less thick) and shape.
• Dip pretzel in soda solution and place on greased baking sheet.
• Allow pretzels to rise again.
• Bake in oven at 450 for about 10 minutes or until golden.
• Brush with melted butter.
• Toppings: After you brush with butter try sprinkling with coarse salt.
• Or for Auntie Anne's famous Cinnamon Sugar, try melting a stick of butter in a shallow bowl (big enough to fit the entire pretzel) and in another shallow bowl make a mixture of cinnamon and sugar.
• Dip the pretzel into the butter, coating both sides generously.
• Then dip again into the cinnamon mixture.
• Notes: The longer and thinner you can make the dough rope, the more like Auntie Anne's they will be.

AUNT ANN'S SWEDISH GLUG PUNCH

Steps:

• Put all ingredients (except vodka) into large stainless steel or non reactive pot. Bring to a boil, then simmer for 1 (one) hour, stir gently. Remove cloves, cinnamon, orange peel and cardamon seeds. Add vodka and stir.
• Serve slightly warm, if your guest like raisin and/or prunes add a few to each serving. This punch can be reheated.

TRADITIONAL SWEDISH GLOGG

Steps:

• 1. Mix all liquid ingredients in a 2qt saucepan. Turn on heat to low.
• 2. Add cinnamon and cardamom, heat just long enough to bring steam to rise.
• 3. Add sugar to taste, stir until dissolved. If using a slow-cooker, you can just leave it on warm at this point with a ladle ready to serve.
• 4. To serve, put a few currants or raisins, a couple of almonds in the bottom of demi-tasse cups (espresso cups). Ladle the punch over the garnish. Drink up!
• 5. A note of warning: This tastes very mild and innocent, and you're drinking from these little, tiny cups. Be very mindful of how much you're drinking - it packs a wallop!