Scandinavian Glogg Recipes

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SWEDISH GLOGG

Authentic Swedish spiced wine. The recipe is from Great-Aunt Freda, brought from Sweden in the early 1900's.

Provided by Gwynne

Categories     World Cuisine Recipes     European     Scandinavian

Time 8h20m

Yield 20

Number Of Ingredients 11



Swedish Glogg image

Steps:

  • Bring water to a boil with cardamom, cinnamon, cloves, and orange zest; stir in sugar until dissolved. Remove from heat, and allow to steep overnight.
  • Place the raisins and almonds into a large saucepan. Strain the sugar water into the raisins, then pour in Muscatel, port, and brandy. Place over medium-high heat, and cook until hot but not simmering. Serve warm in a mug with some fruit and almonds in each cup.

Nutrition Facts : Calories 294.3 calories, Carbohydrate 26.1 g, Cholesterol 0 mg, Fat 3.7 g, Fiber 1.1 g, Protein 2 g, SaturatedFat 0.3 g, Sodium 10.7 mg, Sugar 19.5 g

2 cups water
12 cardamom seeds
2 cinnamon sticks
12 whole cloves
½ orange, zested
1 cup white sugar
1 cup raisins
1 cup blanched almonds
4 cups Muscatel wine, or orange Muscat
4 cups port wine (or Burgundy)
2 cups brandy

OLD-FASHIONED SWEDISH GLOGG

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

Provided by Judy

Categories     Breakfast and Brunch     Drinks

Time 1h45m

Yield 60

Number Of Ingredients 11



Old-Fashioned Swedish Glogg image

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.

Nutrition Facts : Calories 161.6 calories, Carbohydrate 10.4 g, Cholesterol 0 mg, Fat 1.5 g, Fiber 0.6 g, Protein 0.9 g, SaturatedFat 0.1 g, Sodium 4.4 mg, Sugar 7.2 g

5 (750 milliliter) bottles port wine
1 (750 milliliter) bottle 100 proof bourbon whiskey
1 (750 milliliter) bottle white rum
3 whole cardamom pods, cracked
1 small cinnamon stick
4 whole cloves
1 (3 inch) strip of orange peel
1 (8 inch) square of cheesecloth
¾ cup white sugar
1 (15 ounce) package dark raisins
1 (6 ounce) package blanched slivered almonds

SWEDISH CHRISTMAS GLOGG

Glogg is warm served during the Christmas holidays in Sweden and other Scandinavian countries, as it is sweet, spicy, and warming. This is the adult version of the drink, so don't serve it to the kids! Garnish drinks with raisins and slivered almonds. Serve warm with gingerbread cookies.

Provided by Myleen Sagrado Sjödin

Categories     World Cuisine Recipes     European     Scandinavian

Time 20m

Yield 15

Number Of Ingredients 10



Swedish Christmas Glogg image

Steps:

  • Gently simmer the red wine, port wine, cinnamon sticks, whole cloves, and orange peel in a large pot set over medium-low heat. Stir in the sugar, rum, and brandy. Continue simmering 5 minutes more, stirring to completely dissolve the sugar, and the mixture is steaming but not boiling.
  • Mix the raisins and almonds together in a bowl.
  • To serve, ladle into coffee cups or Swedish-style small glass or ceramic mugs. Garnish each cup with a spoonful of the raisin and almond mixture.

Nutrition Facts : Calories 304.7 calories, Carbohydrate 28.5 g, Cholesterol 0 mg, Fat 4.9 g, Fiber 1.9 g, Protein 2.5 g, SaturatedFat 0.4 g, Sodium 8 mg, Sugar 21.3 g

2 (750 milliliter) bottles fruity red wine, such as Beaujolais
1 (750 milliliter) bottle port wine
3 (3 inch) cinnamon sticks
14 whole cloves
1 orange, peel cut into thin strips
1 cup white sugar, or to taste
¾ cup rum, or to taste
¼ cup brandy, or to taste
1 cup raisins
1 cup slivered almonds

GLOGG

Serve our warming winter glogg at a festive party or on a cosy night in. Combining red wine, orange zest, dried fruit and spices, it's like Christmas in a cup

Provided by Cassie Best

Categories     Drink

Time 20m

Yield Serves 8-10

Number Of Ingredients 10



Glogg image

Steps:

  • Peel the orange zest into strips. Cut away any pith and discard; save the flesh for another recipe. Put the zest in a big pan with the wine, sugar, cardamom, cloves, cinnamon, ginger, raisins (or sultanas) and almonds. Warm gently for 10-15 mins, never letting the mixture boil. Stir in the vodka or aquavit and serve warm.

Nutrition Facts : Calories 219 calories, Fat 3 grams fat, SaturatedFat 0.2 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 24 grams sugar, Fiber 0.2 grams fiber, Protein 2 grams protein, Sodium 0.03 milligram of sodium

1 orange
1 bottle red wine
200g caster sugar
10 cardamom pods
5 cloves
1 cinnamon stick
3 slices peeled ginger
50g raisins or sultanas
50g flaked almonds
150ml vodka or aquavit

SWEDISH MULLED WINE (GLOGG)

One of the most interesting hot mulled wines is Swedish glogg (pronounced glook), a heady combination of red wine, sauternes and aquavit, enriched with raisins and almonds. Glogg is traditionally served in mugs with tiny spoons for eating the nuts and fruit. The recipe relies on a process called mulling. The term has the same root as our word mill (as in milling or grinding) and herein lies one of the secrets of holiday bartending. Whole spices, like cinnamon sticks, allspice berries, cardamom pods, blades of mace and whole nutmegs, have more flavor than pre-ground spices. Bruise seed spices, like cloves or cardamom, in a mortar and pestle or beneath a heavy skillet. Whole nutmegs should be freshly grated. Fresh ginger is so widely available, there is little excuse to use powdered.

Provided by Steven Raichlen

Time 25m

Yield 12 servings

Number Of Ingredients 13



Swedish Mulled Wine (Glogg) image

Steps:

  • Combine wines in a large saucepan. Using a vegetable peeler, remove the zest of citrus fruits. Squeeze fruits and add juice to wine. Tie up lemon peel, orange peel and spices in cheesecloth and add to wine. Add raisins, almonds and sugar.
  • Bring wine mixture to a boil. Reduce heat and gently simmer for 15 minutes, or until flavors are well blended and almonds are soft. Skim wine from time to time to remove any foam. Taste glogg and add sugar as necessary.
  • Just before serving, add bitters and aquavit or vodka. Ladle glogg into mugs or cups and provide each guest a spoon for eating the raisins and almonds.

Nutrition Facts : @context http, Calories 342, UnsaturatedFat 6 grams, Carbohydrate 36 grams, Fat 6 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 13 milligrams, Sugar 27 grams, TransFat 0 grams

2 bottles dry red wine
1 bottle sweet white wine, like sauternes or German spaetlese
1 lemon
1 orange
10 cloves
10 cardamom pods
3 cinnamon sticks
1 inch fresh ginger, thinly sliced
1 cup raisins
1 cup blanched almonds
1 cup sugar (or to taste)
1 tablespoon bitters
1 cup aquavit or vodka (optional)

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