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Swedish Glogg

Here's another incendiary Glögg recipe from one of our readers. She submits it with this warning: "Don't even think of drinking a cup of this without benefit of a designated driver!" Remember that last week's liability disclaimer still applies! (See Glögg Recipe — December 6, 2000.)

Makes 20 8-ounce cups

4 cardamon pods
1/4 cup broken stick cinnamon
25 whole cloves
peel of 1 orange
2 quarts port
2 pints Burgundy
1 1/2 cups raisins
8-ounce cube sugar
1 fifth of brandy

Remove seeds from the cardamon pod. Tie with cinnamon, cloves and orange peel in a cheesecloth bag. In large saucepan, combine 1/2 of the port, 1/2 of the Burgundy and raisins. Add cheesecloth bag. Simmer covered 15-20 minutes. Add the remaining wine and almonds; heat through.

Place sugar in another saucepan. Warm about 1/3 of the brandy; pour over sugar and light with a match to flame. When the sugar has melted, extinguish the flame by adding the remaining brandy. Add sugar mixture to wine mixture.

Serve warm. Float halved orange slices studded with whole cloves in each cup if desired.

Wine Guy Note: Don't forget the designated driver and a fire extinguisher!