Gloggnog Recipes

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SWEDISH GLOGG



Swedish Glogg image

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

2 cups water
12 cardamom seeds
2 cinnamon sticks
12 whole cloves
½ orange, zested
1 cup white sugar
1 cup raisins
1 cup blanched almonds
4 cups Muscatel wine, or orange Muscat
4 cups port wine (or Burgundy)
2 cups brandy

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

GLöGG



Glögg image

Serve an enhanced version of glogg at your holiday party. This classic Christmas punch recipe is made of rum or brandy, wine, vodka, and seasonal spices.

Provided by Colleen Graham

Categories     Beverage     Cocktail

Time 1h

Number Of Ingredients 14

1 cup brandy (or spiced rum )
4 cups water
10 cardamom pods
4 sticks cinnamon
2 tablespoons orange peel strips, from 1 large orange (cut into large strips)
1 (1/2-inch) piece fresh ginger (peeled and slightly crushed)
2 tablespoons whole cloves
2 teaspoons vanilla extract
1/2 teaspoon nutmeg (freshly grated)
1 (750 mL) bottle dry red wine
1 cup vodka
2/3 cup brown sugar
Garnish: raisins
Garnish: almonds

Steps:

  • Gather the ingredients.
  • In a large pot, heat the brandy, water, cardamom, cinnamon, orange peel, ginger, cloves, vanilla extract, and nutmeg. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
  • Stir in the wine, vodka, and sugar, and simmer for 1 minute.
  • Strain out the cloves and orange peel and decant the glögg, leaving the other spices behind.
  • Garnish each glass with almonds and raisons. Serve and enjoy.

Nutrition Facts : Calories 249 kcal, Carbohydrate 21 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, Sodium 36 mg, Sugar 15 g, Fat 2 g, ServingSize 10 servings, UnsaturatedFat 0 g

OLD-FASHIONED SWEDISH GLOGG



Old-Fashioned Swedish Glogg image

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

5 (750 milliliter) bottles port wine
1 (750 milliliter) bottle 100 proof bourbon whiskey
1 (750 milliliter) bottle white rum
3 whole cardamom pods, cracked
1 small cinnamon stick
4 whole cloves
1 (3 inch) strip of orange peel
1 (8 inch) square of cheesecloth
¾ cup white sugar
1 (15 ounce) package dark raisins
1 (6 ounce) package blanched slivered almonds

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

TRADITIONAL SWEDISH GLöGG



Traditional Swedish Glögg image

Sweet, warm and spicy, traditional glögg is Sweden's seasonal mulled wine gift to chilly souls around the globe.

Provided by Stacy Slinkard

Categories     Beverage     Cocktail

Time 1h17m

Number Of Ingredients 11

1 bottle red wine
Optional: 1 1/2 cup of bourbon (or vodka)
1/2 cup sugar
2 tablespoons orange zest
2 tablespoons raisins (plus 1 teaspoon for serving)
1 tablespoon cardamom pods (green)
2 tablespoons ginger root (sliced)
1 stick cinnamon
8 cloves
2 tablespoons almonds ( blanched and slivered)
Garnish: orange slices

Steps:

  • Gather the ingredients.
  • Combine the wine, bourbon or vodka (if using), sugar, orange zest, raisins, cardamom pods, ginger root, cinnamon stick, and cloves into a 2- to 3-quart pot. Heat to 175 F (77 C) and let simmer for 2 minutes.
  • Remove from the heat and let stand and steep for 1 hour.
  • Strain to remove the fruit and spices and gently reheat the punch.
  • Add a few slivered almonds and raisins to each serving glass and garnish with a slice of orange, and serve.

Nutrition Facts : Calories 314 kcal, Carbohydrate 27 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, Sodium 22 mg, Sugar 21 g, Fat 2 g, ServingSize 4-6 Cups (4-6 Servings), UnsaturatedFat 0 g

GLOGG



Glogg image

Provided by Food Network

Number Of Ingredients 21

5 cinnamon sticks; broken into pieces
20 whole cloves
1 piece ginger
1 teaspoon cardamom seeds, crushed
1 orange, peel removed and reserved
3 drops vanilla extract
1/2 cup cognac
1 bottle red wine
1 cup sugar
Raisins, for garnish
Blanched whole almonds, for garnish
3 cinnamon sticks
10 whole cloves
1 piece fresh ginger
1 orange, peel removed and reserved
1 teaspoon cardamom seeds, crushed
3/4 cup vodka
1 bottle red wine
3/4 cup sugar
Raisins, for garnish
Blanched whole almonds, for garnish

Steps:

  • Family recipe and Modern recipe: Place all spices, vodka or cognac, depending on recipe, in a glass jar overnight. Strain the liquid through a fine sieve into a saucepot. Add the wine and sugar. Heat very slowly until hot and the sugar has dissolved. Make sure that the brew does not boil. Serve in small cups or mugs and garnish with raisins and almonds.

GLOGG



Glogg image

Provided by Food Network

Number Of Ingredients 17

1 bottle red wine
1/2 cup eau de vie (inexpensive cognac)
5 cinnamon sticks; broken into pieces
20 whole cloves
1 piece ginger
1 teaspoon crushed cardamom seeds
Rind from one orange
1 cup sugar
3 drops vanilla extract
1 bottle red wine
3/4 cup vodka
3 cinnamon sticks
10 whole cloves
1 piece fresh ginger
Rind from one orange
1 teaspoon seeds
3/4 cup sugar

Steps:

  • For both recipes you prepare as follows. Place all spices and vodka/cognac in a glass jar overnight. Strain the liquid. Mix wine, vodka/cognac and sugar in a saucepan. Heat very slowly until hot and the sugar has dissolved. Make sure that the brew does not boil. Serve in small cups or mugs with raisins and peeled almonds.

GLöGG



Glögg image

Categories     Hot Drink     Punch     Alcoholic     Christmas     Raisin     Almond     Brandy     Port     Sherry     Red Wine     Cinnamon     Clove     Christmas Eve     House & Garden     Drink

Yield Makes about 10 servings.

Number Of Ingredients 11

1 bottle tawny port
1 bottle Madeira
1 bottle medium dry sherry
1/2 bottle dry red wine
15 cloves
15 cardamom seeds
1 stick cinnamon
1/2 pound lump sugar
1/2 cup brandy
1 cup raisins
1 cup blanched almonds

Steps:

  • Combine all ingredients except the sugar, brandy, raisins and nuts in a heavy saucepan and heat slowly. When the wine mixture is hot, place a rack on top of the saucepan so that it covers half of it. Arrange the sugar cubes on the rack, warm the brandy, pour it over the sugar and set it aflame. Ladle the wine mixture over the flaming sugar until sugar is dissolved. Serve in 8-ounce mugs, garnished with the almonds and raisins.

CHRISTMAS GLOGG WITH BRANDY AND PORT



Christmas Glogg With Brandy and Port image

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

Peel of 1 large orange
2 tablespoons whole cardamom pods
2 bottles red wine
1 bottle ruby port
1 pint Cognac or brandy
1/3 cup light brown sugar, more to taste
12 whole cloves
3 cinnamon sticks
Raisins and sliced almonds for garnish (optional)

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.

GLöGG



Glögg image

There are a number of variations of this traditional Scandinavian Yuletide drink. Dry red wine, muscatel and sweet vermouth, with aquavit in place of the brandy, may be used. In another version, 2 bottles of dry red wine, preferably Bordeaux, are used with the quantity of aquavit increased to a whole bottle, which is poured over the flaming sugar.

Yield Makes about 10 servings

Number Of Ingredients 11

1 bottle tawny port
1 bottle Madeira
1 bottle medium dry sherry
1/2 bottle dry red wine
15 cloves
15 cardamom seeds
1 stick cinnamon
1/2 pound lump sugar
1/2 cup brandy
1 cup raisins
1 cup blanched almonds

Steps:

  • Combine all ingredients except the sugar, brandy, raisins and nuts in a heavy saucepan and heat slowly. When the wine mixture is hot, place a rack on top of the saucepan so that it covers half of it. Arrange the sugar cubes on the rack, warm the brandy, pour it over the sugar and set it aflame. Ladle the wine mixture over the flaming sugar until sugar is dissolved. Serve in 8-ounce mugs, garnished with the almonds and raisins.

GLöGG



Glögg image

Steeped in Swedish tradition, this spicy fruit drink gets its punch from red wine, brandy and vodka.

Provided by Betty Crocker Kitchens

Categories     Beverage

Time 1h

Yield 24

Number Of Ingredients 13

10 whole cloves
7 cardamom pods, crushed
2 sticks cinnamon
1 piece (about 1/2 inch) gingerroot, if desired
2 cups water
10 whole blanched almonds, cut lengthwise in half
1 3/4 cups raisins
1 cup pitted large prune
1 orange, cut into fourths
2 bottles (750 ml each) dry red wine
1 3/4 cups brandy
1 1/3 cups vodka
1/3 cup sugar

Steps:

  • Tie cloves, cardamom pods and seeds, cinnamon and gingerroot in cheesecloth bag. Heat spice bag, water, almonds, raisins, prunes and orange to boiling in 4-quart Dutch oven; reduce heat. Cover and simmer 45 minutes.
  • Remove spice bag, prunes and orange. (Reserve prunes for eating if desired.) Stir in remaining ingredients. Cover and heat over medium heat until mixture begins to bubble. Ladle almond half and a few raisins into each cup before filling with hot glögg.

Nutrition Facts : Calories 155, Carbohydrate 13 g, Cholesterol 0 mg, Fat 2, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 5 mg

GLOGG



Glogg image

Serve our warming winter glogg at a festive party or on a cosy night in. Combining red wine, orange zest, dried fruit and spices, it's like Christmas in a cup

Provided by Cassie Best

Categories     Drink

Time 20m

Yield Serves 8-10

Number Of Ingredients 10

1 orange
1 bottle red wine
200g caster sugar
10 cardamom pods
5 cloves
1 cinnamon stick
3 slices peeled ginger
50g raisins or sultanas
50g flaked almonds
150ml vodka or aquavit

Steps:

  • Peel the orange zest into strips. Cut away any pith and discard; save the flesh for another recipe. Put the zest in a big pan with the wine, sugar, cardamom, cloves, cinnamon, ginger, raisins (or sultanas) and almonds. Warm gently for 10-15 mins, never letting the mixture boil. Stir in the vodka or aquavit and serve warm.

Nutrition Facts : Calories 219 calories, Fat 3 grams fat, SaturatedFat 0.2 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 24 grams sugar, Fiber 0.2 grams fiber, Protein 2 grams protein, Sodium 0.03 milligram of sodium

GLOGG



Glogg image

Provided by Regina Schrambling

Time 15m

Yield 1 gallon

Number Of Ingredients 10

1 quart akvavit
2 750-milliliter bottles dry red wine
1 750-milliliter bottle ruby Port
5 tablespoons sugar
4 cardamom pods
12 whole cloves
12 allspice berries
1 cinnamon stick
1 cup blanched, slivered almonds
1 cup raisins

Steps:

  • Combine the akvavit, wine and Port with the sugar in a stainless-steel pot. Add the cardamom, cloves, allspice and cinnamon stick. Cook over low heat until it begins to steam, stirring to dissolve the sugar, about 10 minutes.
  • To serve, place a few almonds and raisins in individual mugs and pour in the hot glogg.

Nutrition Facts : @context http, Calories 436, UnsaturatedFat 5 grams, Carbohydrate 26 grams, Fat 5 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 13 milligrams, Sugar 16 grams, TransFat 0 grams

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