Glogg

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This recipe makes a glogg syrup which is later added to wine to make the classic Scandinavian winter drink.

Course:
Occasion:

Ingredients

  • 1 litre ginger ale
  • 1 cup raisins
  • 5 sticks of cinnamon
  • 1 whole orange (including the peel) quartered
  • 1 whole lemon (including the peel) quartered
  • 1 Tablespoon whole cardamom seeds
  • 1 cup sugar
  • 1 11.5 oz can of frozen grape juice concentrate
  • Blanched almonds

Directions

  1. In a large pot, simmer the first ingredients for about ½ hour.
  2. Add the sugar and grape juice concentrate and continue cooking until slightly syrupy.
  3. Strain the syrup into a container and let cool. Retrieve the raisins from the strainer and save for serving.
  4. To serve: Combine equal parts syrup and red wine or port. Heat until just before boiling. Remove from heat. (At this point, some people like to add a small amount of brandy.)
  5. Serve the hot glogg in small (espresso-sized) cups to which you will add a whole almond and a few of the reserved raisins.

Tips/Techniques

For non-alcoholic glogg, use non-alcoholic red wine. For children, heat the syrup with ginger ale, apple juice or white grape juice.
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