Swedish Glogg
I discovered Glogg when we went to Sweden in Nov, 2019 and first made it for Christmas 2019.
Servings: 35 glasses
1 750 ml bottle of wine is 6 servings 125 each serving
Ingredients:
35 glasses |
1/5 recipe = 150 ml8 glasses
|
|---|---|
| 5 (750 milliliter) bottles port wine | 1 small bottle (750 ml) |
| 1 (750 milliliter) bottle 100 proof bourbon whiskey | 150 ml |
| 1 (750 milliliter) bottle white rum | 150 ml |
| 3 whole cardamom pods, cracked | 1 |
| 1 small cinnamon stick | 1 |
| 4 whole cloves | 1 |
| 1 (3 inch) strip of orange peel | |
| 1 (8 inch) square of cheesecloth | |
| 3/4 cup white sugar | 2 1/2 TBSP |
| 1 (15 ounce) package dark raisins | 3 oz |
| 1 (6 ounce) package blanched slivered almonds | 1 oz |
Directions:
- Heat wine over medium heat until just below the simmering.
- Add bourbon and rum.
- Simmer but do not boil.
- Place the spices and orange peel in cheesecloth.
- When mixture is very hot but not boiling, light it with a long-handled match.
- Pour sugar into the flames, and let burn for 1 minute. Put lid on the pot to extinguish the flames.
- Cool, covered for 10 minutes.
- Add spices, raisins and almonds.
- Cool 1 hour.
- Strain and save raisins and almonds in refrigerator for 1 year.
- Store gloog in cool dark place for up to 1 year.