Old-Fashioned Swedish Glogg Best Family Recipes

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Old-Fashioned Swedish Glogg

"My grandfather brought this recipe over from Sweden in 1921. We still use it these days. God Jul."

Ingredients :

five (750 milliliter) bottles port wine
1 (750 milliliter) bottle a hundred proof bourbon whiskey
1 (750 milliliter) bottle white rum
three entire cardamom pods, cracked
1 small cinnamon stick
four complete cloves
1 (three inch) strip of orange peel
1 (eight inch) square of cheesecloth
three/4 cup white sugar
1 (15 ounce) package deal dark raisins
1 (6 ounce) package blanched slivered almonds

Instructions :

Prep : 15M	Cook : 60M	Ready in : 1H45M

Heat the port wine over medium warmth till simply under the simmer point in a huge stockpot with a lid. Add bourbon and rum, and bring lower back to just beneath simmering. Save the bottles and their caps for storing leftover glogg.
While the wine and liquors are heating, area the cardamom, cinnamon stick, cloves, and orange peel onto the middle of the rectangular of cheesecloth. Gather together the rims of the cheesecloth, and tie with kitchen twine to stable.
When mixture could be very hot but no longer boiling, carefully mild it with a long-treated fit. Wearing a heatproof cooking mitt, carefully pour the sugar into the flames, and permit the combination burn for 1 minute. Put the lid on the stockpot to extinguish the flames, and flip off the warmth. Let the mixture cool, included, for approximately 10 minutes; add the cheesecloth package of spices and the raisins and almonds to the nice and cozy wine combination and let it cool to room temperature, approximately 1 hour.
Strain the cooled glogg and reserve the raisins and almonds.
To shop, pour strained glogg into the bottles, recap, and hold upright in a groovy darkish place for up to at least one year. Refrigerate the steeped raisins and almonds in a included bowl or jar for up to 1 yr.
To serve, pour glogg right into a saucepan and heat over low-medium heat until warm however no longer simmering, about 5 mins. Ladle three oz of warmed glogg into a small espresso cup or small Swedish-fashion glogg mug, and garnish every serving with a few reserved raisins and almonds.

Notes :

Use an ordinary port wine for this recipe, due to the fact the sturdy-flavored spices and other elements will crush an high priced wine.

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