With a heatproof cooking mitt on, pour the sugar into the flames and let it burn for 1 minute. Put the lid on the pot to put out the blaze and turn off the heat. Let the mixture cool down for about 10 minutes and add the spices from the …
Preview
See Also: Share RecipesShow details
Ladle 3 ounces of warmed glögg into a small coffee cup or a small Swedish-style glögg mug, and garnish each serving with a few reserved raisins and almonds. Use an ordinary port wine for this recipe, because the strong-flavored spices and other ingredients will overwhelm an expensive wine.
Strain cooled glögg and reserve the raisins and almonds. To serve: Pour glögg into a saucepan and warm over medium-low heat until hot but not simmering, about 5 minutes. Ladle 3 ounces of warmed glögg into a small coffee cup or a small Swedish-style glögg mug, and garnish each serving with a few reserved raisins and almonds.
This is a traditional glogg recipe, but the recipes vary regionally throughout Scandinavia. Swedish Glogg: is made with a combination of red wine, sweet white wine, Aquavit, raisins, and almonds. Danish Glogg: the key to perfecting Danish glogg is making it with red wine fortified with port wine or rum, almonds, and raisins.
It calls for a combination of port wine (don't throw away the bottles!), bourbon whiskey, and white rum. · Spices: The glögg gets its warm and cozy flavor from cloves, a cinnamon stick, and cardamom pods. A strip of orange peel lends fruity flavor. · Sugar: Sweeten things up with ¾ cup white sugar.