Recipe ingredients and directions:
spices:
3 figs (the dried ones in heavy, and I mean heavy, syrup)
8 cloves
1 dried piece of skin ( 2" x 3") of Seville bitter orange
6" of 0.5" cinnamon stick
8 almonds
45 raisins
1/5 tsp of cardamom
others:
1 pound of sugar
2 cups of beer
1 quart of vodka or other ~40% pure spirits
1 bottle ( 0.75 litres) of full-bodied red wine.
Boil the spices in the beer for 25 -30 minutes. Strain away the spices
and add the sugar to the beer. Some extra heat and/or a cup of the wine
may be needed to completely dissolve the sugar. Add the rest of the
wine and the vodka and serve hot (~160 F, beware not to boil away the
alcohol 🙂 with raisins and skinned almonds in small cups.
Glogg (2 week recipe)
Contain into 2 separate cheesecloth "packages":
cheese cloth #1:
3 sticks cinnamon
5 whole cloves
5 cardamom seeds (expensive, by the way)
1 chopped orange peel
Cheese cloth #2:
1/2 lb. raisins
7 oz. blanched almonds
Boil in 2 cups water for 15 minutes:
1 cup sugar
both cheeseclothed packages.
Add all the above (including the boiling water) to:
1.5 l. Port wine (Gallo)
750 ml. Sherry (Christian Brothers California Golden Sherry)
1 cup Absolut (~250 ml.)
(I felt that this was a bit too much sherry. you might try upping the port
wine and lowering the amount of sherry, or replacing some of the sherry with
a red wine.)
Warm it all until finger warm. then remove from heat as soon as it gets to
the finger warm stage, cover (with plastic), and let sit 2 weeks.
After 2 weeks, try it. if its ready, throw out the cheese cloth with the
spices and keep the almonds and raisins for putting in with the drinks.
Do not store with the raisins in after the point when it tastes good or
else, it tends to become raisin juice.
To serve: place some raisins and almonds (the pre-spiked ones) into some of
the concoction, heat (do not boil) and serve.
For a longer sitting period (4 weeks), decrease the amount of spices, etc.
(but don’t decrease the amount of sugar), and maybe skip the step where
you warm the whole concoction before storage.
For a shorter sitting period, increase the amount of spices (not the sugar)
and warm the whole concoction before storage for several hours (like 5 or 6,
not the 3 or 4 minutes of the 2 week method) at finger warm. It should not
be stored for less than 2 days.
Swedish Glogg:
1 cup blanched almonds
12 cardamon seeds, peeled
12 cloves whole
6 2.5" cinnamon sticks
6 candied oranges or peel of one orange
1 btl Burgundy or Claret (26 oz)
1 cup dark raisins
1 btl Brandy or Aquavit (26 oz)
1 cup cube sugar, crush
Put cardamon seeds, cinnamon, cloves and orange parts in nylon bag and tie
top. In large saucepan put bag, half bottle of the wine, and the raisins.
Cover and simmer for 15 minutes. Add remaining wine and the almond; heat
through. In another saucepan warm about 1/3 of the brandy (or aquavit);
pour in sugar and light with match to flame. When sugar has melted, pour in
the remainder of brandy. If necessary extinguish flame with cover lid. Add
sugar mixture to wine mixture. Pour in cups with raisins and almonds in each
serving.
Category: Beverages & Drinks Recipes
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