Glögg is the term for mulled wine
in the Nordic countries. Recipe by Helen Nelson, Pine Ridge Woman's
Club, Fairfax, Virginia.
Swedish
Glögg
- 4 ounces dried apples
3 ounces seedless raisins
3 ounces prunes
1 ounce dried orange peel (pommerance)
2 ounces almonds
1 ounce cardamom
1 ounce cloves
1 ounce cinnamon sticks
1 cup granulated sugar
2 bottles port
1 bottle claret or dry red wine
Brandy
Almonds, raisins and cloves (optional garnishes)
- Day before, tie fruits,
almonds and spices in cheesecloth; put in large pot. Add sugar,
port and claret or dry red wine. Bring to boil; then simmer over
medium heat until reduced to about 2 1/2 bottles. Pour into glass
jar; cover; cool for 24 hours.
- Next day, remove spice
bag from wine.
- Heat 1 part wine with
1 part brandy; do not boil.
- Serve in punch glasses.
If desired, garnish each serving with a couple of almonds, raisins
and cloves.
Servings may vary.
Recipe provided courtesy of Fruit From Washington.com.
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