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Danish Christmas Gløgg
in Diana's Recipe Book
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|Servings: 18-20 (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.
Source: The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst
2 quarts dry red wine
2 quarts muscatel
1 pint sweet vermouth
2 tablespoons Angostura Bitters
2 cups raisins
1 orange peel (without white part)
12 whole cardamoms, bruised in mortar & pestle
10 whole cloves
1 piece (about 2-inches in size) fresh ginger
1 stick cinnamon
12 ounces Aquavit
1 1/2 cups granulated or superfine sugar
2 cups whole blanched peeled almonds
Mix all the ingredients up to and including the 1 stick of cinnamon in a 6 to 8-quart enamel pot. Let stand, tightly covered, at room temperature for at least 12 hours.
Shortly before serving, add Aquavit and sugar. Mix well. Heat rapidly to full boil. Remove from heat as soon as mixture boils. Add almonds.
Serve hot, in small cups. Garnish with cinnamon sticks and orange slices.
Makes approximately 18-20 (1/2 cup) servings.
Source: Brown, D. Foods of the World: The Cooking of Scandinavia, Time-Life Books, New York, 1968.
|Source: The Cooking of Scandinavia|
|Date: November 17, 2002|