Saft Glogg Swedish Fruit Juice Glogg Recipes

SAFT GLOGG (SWEDISH FRUIT JUICE GLOGG)

Steps:

• Using a vegetable peeler, cut colored portion from orange in single spiral.
• Reserve orange for another purpose.
• In a large pot combine orange peel and the next five ingredients.
• Let stand 4 hours.
• Bring to a boil over medium heat.
• Reduce to low; simmer 30 minutes.
• Serve hot or cold in punch cups with a few raisins and almonds in each serving.

SWEDISH GLOGG

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.

GLOGG (SWEDISH MULLED RED WINE)- MY SWEDISH MOTHER IN LAW'S

Steps:

• In a non-reactive pot combine raisins, sugar, cloves, cardamom pods, cinnamon sticks and almonds.
• Cover with water and simmer for 2 hours.
• Turn off burner and add wine.
• Let sit for 1-2 hours.
• Remove raisins and spices, either by straining or with a slotted spoon. Save the raisins to snack on! Just make sure the kids don't get them--they are STRONG!
• To serve, heat in individual mugs in the microwave, adding a shot of vodka if you are really daring!

MY FAMILY'S SWEDISH GLOGG

Steps:

• In large pot, combine all ingredients EXCEPT the wine. Simmer, covered, for about 1 hour.
• Add the wine, bring to a near boil, and turn off the heat.
• Strain the liquid through the strainer into another large bowl or pitcher.
• From the leftover fruit mixture, take one cinnamon stick and a few almonds and put them into each wine bottle.
• Use the funnel to pour liquid back into wine bottles.

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.

BERRY SAFT

Steps:

• Bring blackberries and water to a boil in a large pot until blackberries are softened, about 15 minutes. Remove from heat and mash berries using a potato masher.n
• Line a sieve with cheese cloth; place over a large pot. Pour mashed berries through cheese cloth-line sieve; let sit until all liquid has drained through cheese cloth, about 30 minutes. Stir 1 pound sugar per 1/2 gallon of drained blackberry juice.n
• Bring blackberry juice and sugar to a boil in a pot; cook until sugar is dissolved, about 5 minutes. Skim off any residue accumulated on top.n
• Sterilize jars and lids in boiling water for at least 5 minutes. Pack hot saft into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Store in refrigerator.n