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(Hot Mulled Wine)
 
What You Need:            (To serve 20 to 25)
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  • 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

  • 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.

     
     
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