Glogg recipe

Hi Dave, cant help you with a recipe, I bet Quixote can!

I just had Gluhwein sachets to add to a medium red wine. That worked nicely though I am not sure it is exactly the same thing?

Jim

This is how I do it....

2 - 750 ml bottle of red, usually a Merlot. 15 whole cloves 1 tablespoon crushed cardamom pods (not ground) peel from 1 orange with all pith scraped off (I use 2 to 3 Mandarin oranges from my trees). 2 cinnamon sticks (about 6-8 inches total length). 30 raisins 1 cup of sugar

raisins for serving sliced almonds for serving Vodka or Akvavit for serving

In a small saucepan combine 1-1/2 cups of the wine with the cloves, cardamom, orange peel, cinnamon, raisins and 1/2 cup of sugar. Place over low heat and slowly bring to a just below a simmer. Remove from heat and let stand overnight.

The next day place the wine and spice mixture in a medium saucepan, add the remaining wine and sugar, and place over low heat and bring to just below a simmer. Remove from the heat and strain through a sieve discarding the solids, let cool and bottle. I let it sit at least a week in the bottle. Serve steaming hot, poured over a few raisins and almonds in a ceramic mug, and topped with a shot of Vodka or Akvavit.

I just love this stuff, and warms to the bone on a chilly night.

Quixote

Wonderful! I'll try it. (Two bottles! Hope I like it... haha) OK, I'll do it. DAve

Quixote wrote:

This is close enough to my own recipe that I won't bother to look it up and post the slight differences. I will add, though, that I've never bottled the Glogg, just making it on need so the overnight step is also omitted. And that the plump raisins are just too good to discard. :)

Cheers, Ken Taborek