Hot Glug Cider Recipes

OLD-FASHIONED SWEDISH GLOGG

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.

TRADITIONAL SWEDISH GLöGG

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.

HOT SPICED CIDER

Steps:

• Place filter in coffee basket, and fill with brown sugar, allspice, cloves, cinnamon stick, salt, nutmeg, and orange wedges. Pour apple cider into coffee pot where the water usually goes. Brew, and serve hot.

SLOW-COOKER MULLED WINE

Steps:

• Wrap the cloves, star anise and cinnamon in a small square of cheesecloth and secure it with kitchen twine.
• Combine the wine, sugar if using, orange zest, orange juice, rosemary and the spice pouch in a slow cooker. Cook on low heat until hot, about 1 hour. Adjust the slow cooker to the "warm" setting. Serve in mugs with a rosemary sprig as garnish.

SWEDISH MULLED WINE (GLOGG)

Steps:

• Combine wines in a large saucepan. Using a vegetable peeler, remove the zest of citrus fruits. Squeeze fruits and add juice to wine. Tie up lemon peel, orange peel and spices in cheesecloth and add to wine. Add raisins, almonds and sugar.
• Bring wine mixture to a boil. Reduce heat and gently simmer for 15 minutes, or until flavors are well blended and almonds are soft. Skim wine from time to time to remove any foam. Taste glogg and add sugar as necessary.
• Just before serving, add bitters and aquavit or vodka. Ladle glogg into mugs or cups and provide each guest a spoon for eating the raisins and almonds.

HOT APPLE CIDER

Steps:

• Fill the filter-lined basket of a large automatic percolator with the brown sugar, cloves, allspice and cinnamon sticks. Prepare as you would coffee according to manufacturer's directions, but substitute cider for water.

CRANBERRY GLOGG

Steps:

• In a large saucepan, combine the cranberry juice, wine, raisins and sugar. Place the cinnamon, cardamom and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to the pan., Bring just to a simmer (do not boil). Reduce heat; simmer gently, uncovered, for 15 minutes or until flavors are blended. Discard spice bag. Serve warm in mugs with additional cinnamon if desired.

HOT GLUG CIDER

Steps:

• Mix together in large dutch oven or in coffee perculator. Will store in refrigerator and can be heated by the cup in the microwave.