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Scandinavian Christmas Gløgg
in Diana's Recipe Book
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|Servings: 18 (1/2 cup) servings|
Definition: [GLUHG; GLOEG] Especially popular during Advent, this Danish (or Swedish) spiced-wine punch gets its punch from the addition of aquavit or brandy. To take the chill off cold winter nights, it's served hot in cups with several almonds and raisins added to each serving.
--Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst
3 1/2 cups water
1 tablespoon whole cloves
1/4 teaspoon ground cardamom
2 (3-inch) cinnamon sticks
2 (750-milliliter) bottles dry red wine
1 cup raisins
1 cup whole almonds
1 cup granulated sugar
Combine first 4 ingredients in a large saucepan; bring to a boil. Reduce heat; simmer 20 minutes
Strain liquid through a sieve into a bowl, discarding cloves, and cinnamon sticks. Return liquid to saucepan. Stir in wine, raisins, and sugar, and cook mixture over medium heat just until sugar is dissolved and mixture is thoroughly heated.
Stir in whole almonds to Gløgg just before serving. Serve warm, and garnish each glass with orange slices and cinnamon stick.
Makes: 18 servings (serving size: 1/2 cup).
|Date: November 17, 2002|