WebTie up lemon peel, orange peel and spices in cheesecloth and add to wine. Add raisins, almonds and sugar. Step 2 Bring wine mixture to a boil. Reduce heat and gently simmer …
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WebThis recipe works best with dry, unsweet wines such as Pinot Noir, Cabernet Sauvignon, Malbec, and Merlot. Make-Ahead and Storage To make glögg ahead of time, …
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WebStep 2. Strain vodka through a fine-mesh sieve into a large saucepan; discard spices. Add wine, port, granulated sugar, vanilla …
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Web1 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 …
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Web1 large sliced cinnamon stick 1 2-inch piece of ginger, chopped 12 ounces white sugar ½ 750-ml bottle of aquavit (or substitute vodka or Cognac) 3½ ounces raisins 3½ ounces sliced almonds
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WebCombine the wine, bourbon or vodka (if using), sugar, orange zest, raisins, cardamom pods, ginger root, cinnamon stick, and cloves into a 2- to 3-quart pot. Heat to 175 F (77 C) and let simmer for 2 minutes. …
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WebTraditional Glogg Recipe // 1/2 cup sugar Zest from an orange 2 Tablespoons raisins 2 Tablespoons slivered blanched almonds 1 Tablespoon cardamom pods, smashed A fresh pieces of sliced fresh …
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WebHeat the port wine. Add bourbon and rum, making sure the alcohol is warm but not simmering. 2. Secure the spices and orange peel strip in a cheesecloth square tied with twine. 3. Carefully light the alcohol …
WebPour the wine into a sauce pan, on low to medium heat, do not bring to boil. Stir in sugar and whisk lightly until sugar is dissolved. Add spices and orange peel and bring almost to …
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WebIn a non aluminum mid-size sauce pan, heat water and sugar over medium heat until sugar is dissolved, about 1 minute. Tie all spices and the peel into a small piece of cheesecloth …
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WebHow to Make Glogg – Step-by-Step. STEP 1: Cut the peel from the orange making a long strip of peel. Squeeze the juice from the orange and place into a 2-quart …
Web1. In a heavy 6-quart saucepan, mix water, splenda, raisins, cinnamon, cloves and ginger. Over medium-high heat, bring to a boil reduce heat to low and simmer for 15 minutes.
WebToast the almonds in a dry skillet over medium heat until lightly browned. Cool slightly. Coarsely chop in large pieces. Reserve. Combine port wine, orange juice, Cointreau, brown sugar, orange zest, …
WebStep 2 Strain mixture through a fine-mesh strainer, then return to pot. Add 1/4 cup raisins and 2 tablespoons almonds and cook over low heat, stirring occasionally, …
WebSimply measure the ingredients, put them in a small bowl, and let them soak for a bit. Bring all Glogg ingredients – except the whiskey- to a low boil for 15 minutes to …
Heat port wine in a large stockpot with a lid over medium heat until just below the simmering point. Add bourbon and rum; heat until just below simmering. Save the bottles and their caps for storing leftover glögg. Meanwhile, place cinnamon stick, orange peel, cloves, and cardamom pods in the center of the cheesecloth square.
Add the cheesecloth spice bundle, raisins, and almonds to warm wine mixture; let it cool to room temperature, about 1 hour. 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.
Much like Mulled Wine and even Sangria, the red wine you use is not very important. In fact, some say that Glogg came about as a way to use up marginal wine, as we add a whole bunch of spices and sugar. We used a cheap Woodridge Pinot Noir that was found on sale.
Directions. 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,...