Hot Cranberry Glogg Recipes

Steps:

• Heat the port wine over medium heat until just below the simmer point in a large stockpot with a lid. Add bourbon and rum, and bring back to just below simmering. Save the bottles and their caps for storing leftover glogg.
• While the wine and liquors are heating, place the cardamom, cinnamon stick, cloves, and orange peel onto the center of the square of cheesecloth. Gather together the edges of the cheesecloth, and tie with kitchen twine to secure.
• When mixture is very hot but not boiling, carefully light it with a long-handled match. Wearing a heatproof cooking mitt, carefully pour the sugar into the flames, and let the mixture burn for 1 minute. Put the lid on the stockpot to extinguish the flames, and turn off the heat. Let the mixture cool, covered, for about 10 minutes; add the cheesecloth bundle of spices and the raisins and almonds to the warm wine mixture and let it cool to room temperature, about 1 hour.
• Strain the cooled glogg and reserve the raisins and almonds.
• To store, pour strained glogg into the bottles, recap, and keep upright in a cool dark place for up to 1 year. Refrigerate the steeped raisins and almonds in a covered bowl or jar for up to 1 year.
• To serve, pour glogg into a saucepan and warm over low-medium heat until hot but not simmering, about 5 minutes. Ladle 3 ounces of warmed glogg into a small coffee cup or small Swedish-style glogg mug, and garnish each serving with a few reserved raisins and almonds.

Steps:

• In a large saucepan, combine 3 cups wine, cranberries, brown sugar, orange peel, cinnamon, ginger, cardamom and cloves. Cook over medium heat until berries pop, about 15 minutes. Mash slightly and cook 10 minutes longer., Strain and discard pulp, orange peel and spices. Return mixture to pan; stir in the cider, almonds, raisins and remaining wine. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.

Steps:

• Heat all ingredients in a saucepan on medium low heat, stirring occasionally, until sugar is dissolved.
• When liquid is hot but not boiling, remove from heat.
• Let sit 5 minutes, then strain through a fine sieve, reserving fruit.
• Pour liquid into mugs or heat resistant glasses, adding reserved fruit for garnish.
• (Filled with fruit and infused with warm spices, this drink is just as comforting served without the red wine).

Steps:

• In a saucepan, cook cranberries in 2 cups water until they pop. Strain through a fine sieve, reserving juice and discarding skins; set aside. , In a large saucepan, combine the sugar, candies, cloves and remaining water. Cook until candies are dissolved. Add orange and lemon juices and reserved cranberry juice; heat though. Discard cloves. Serve hot.