| |
|
What You Need:
(To serve 20 to 25)
|
|
|
|
2 quarts dry red wine
2 quarts muscatel
1 pint sweet vermouth
2 tablespoons Angostura bitters
2 cups raisins
Peelings of 1 orange
12 whole cardamoms, bruised in a mortar with a pestle or by covering with a towel and crushing with a rolling pin
10 whole cloves
A 2-inch piece fresh ginger (optional)
1 stick cinnamon
1½ cups (12 ounces) aquavit
1½ cups sugar
2 cups whole almonds, blanched and peeled
About 2 dozen mugs or punch cups
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. In a 6- to 8-quart enameled or stainless-steel pot, mix together the dry red wine, muscatel, sweet vermouth, bitters, raisins, orange peel and the spices: the slightly crushed cardamoms, whole cloves, ginger and cinnamon.
|
2. Cover and let the mixture stand for at least 12 hours so that the flavors will develop and mingle.
|
3. Shortly before serving, add the aquavit and the sugar. Stir well and bring to a full boil over high heat.
|
4. Remove at once from the heat, stir in the almonds and serve the hot glogg in mugs.
|
5. To make a simpler glogg, divide the quantities of spices in half and mix them with 2 bottles of dry red wine. Leave it overnight, then stir in ¾ cup of sugar and bring almost to a boil. Remove from the heat, stir in 1 cupof whole, blanched and peeled almonds, and serve hot.
|
|
NOTE: In Sweden, where this is a popular Christmas-season drink, a small spoon is placed in each mug to scoop up the almonds and raisins.
|
|
|
|
|
