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Ingredients
- 1/2 c sugar (or to taste)
- 1/2 c water
- 1 750 mL bottle dry red wine (Cabernet Sauvignon works well)
- 1 750 mL bottle Port wine
- 1 c brandy
- 1 c raisins
- 1 c blanched almonds*
- Peel of 1/2 orange
- 2 slices fresh ginger, peeled
- 10 cardamom pods, crushed
- 2 cinnamon sticks
- 8 whole cloves
Details
Servings 8
Preparation time 10mins
Cooking time 50mins
Adapted from curiouscuisiniere.com
Preparation
Step 1
Heat sugar and water in a large saucepan until it has dissolved.
Add liquor, raisins, and almonds. Tie the spices and peel in a square of cheesecloth (or place in a tea ball) and place into the mixture.
Heat the mixture over medium-low heat until it begins to steam (do not let it boil), 30-40 min.
Taste and add more sugar if you would like, dissolving ¼ c sugar in ¼ c water at a time.
When the mixture is warm, remove the spices and serve it immediately, making sure to float some almonds and raisins in each glass. ‘
Alternately, remove the almonds and raisins and place the glögg into jars (or bottles). Store in the refrigerator to be used within 1-2 weeks.
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