SPIKED CRANBERRY SAUCE
Provided by Ree Drummond : Food Network
Categories condiment
Time 5m
Yield 10 to 12 servings
Number Of Ingredients 5
Steps:
- Tip the cranberry sauce into a bowl, add the maple syrup, port, chopped thyme and orange zest and juice and stir through. Garnish with a sprig of thyme.
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
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
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
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
SPICED CRANBERRY-APPLE GLOGG RECIPE - (5/5)
Provided by Mountain_Lady
Number Of Ingredients 6
Steps:
- Combine first 5 ingredients in large pot. Cook just below simmering 1 hour. (Can be prepared 3 hours ahead. Cover and keep warm over very low heat.) Ladle into mugs. Garnish with orange peel.
HOT CRANBERRY GLOGG
This is a nice, easy glogg recipe that's not too heavy on the alcohol. I like to serve this on Christmas Eve.
Provided by Hey Jude
Categories Beverages
Time 25m
Yield 7 cups
Number Of Ingredients 10
Steps:
- In a glass or stainless steel bowl, combine juice, wine, sugar, water, cinnamon, cardamom and cloves (at this point, you can cover and refrigerate it until you need it).
- Warm glögg in a pan over medium heat just until heated through- don't boil or the alcohol will boil off and then it's no fun.
- Float orange slice on top.
- To serve, keep warm over a candle or on an electric warming tray.
- Ladle into cups, adding raisins and almonds to individual servings.
- To make non-alcoholic, omit sugar and water and use 2 cups more cranberry-apple juice.
Nutrition Facts : Calories 319.4, Fat 5.4, SaturatedFat 0.4, Sodium 10, Carbohydrate 55.6, Fiber 1.5, Sugar 48.8, Protein 2.6
SPICED CRANBERRY SAUCE
While this spicy cranberry sauce is simmering, the wonderful fragrance of the spices brings back happy memories of when my mother made it for the holidays. My husband and three sons are glad I'm carrying on her tradition! -Allison Thompson, Lansing Michigan
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 2 cups.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until the berries pop and mixture is thickened, about 30 minutes. Cool. Transfer to a serving bowl; cover and refrigerate until chilled.
Nutrition Facts :
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