Glogg Recipe: Swedish Glogg Recipe
Here is one of our favorite glogg recipes …
It is a traditional take on glogg. Most of the ingredients are fairly standard (although there are a few twists and turns).
This recipe is about as close to a Swedish glogg recipe as it gets. This will make about 3 quarts. Have fun and enjoy!
Ingredients
- 1 pint of rum (we like Cruzan Dark)
- 1 pint of grain alcohol
- 2 quarts of port wine
- 1/2 cup of sugar
- 1 cinnamon stick
- 4 cardamom seeds
- 2 whole cloves
- 1/2 cup of seedless raisins
- 1/2 cup of blanched almonds
- 8 pitted prunes
- 2 cups water
How To Prepare
1). Get a cheesecloth bag and tie the cardamom, cloves, and cinnamon stick within.
2). In a small stovetop pot or saucepan, add the water and drop the spice bag in. Bring it to a boil for about 30-45 seconds.
3). Now, get a large stock pot (we use a 6 gallon pot). Pour in the grain alcohol, rum, and port wine.
4). Now add the cheesecloth spice bag and whatever is left of the water. Also add the raisins, prunes, almonds, and sugar.
5). Heat until the mixture is hot. Do not boil the mixture.
You can serve it now, but we like to let it simmer on low heat for at least an hour. Further, we like to age the glogg; it will gain more character as it ages, as long as it is bottled in a tightly sealed bottle (we prefer a standard screw top wine bottle).
If you store the glogg in a cool, dry place it will last up to a year. But don’t let it sit around too long … enjoy it yourself or with friends!
Cheers!
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Glogg: The Many Permutations Of Glogg
You might think glogg and chili are opposite ends of the food and rink spectrum.
In most ways, they are.
Yet they do have something in common. There are as many twists and turns on glogg recipes as there are chili recipes.
Glogg
Depending on who is making the glogg (and where), the ingredients can vary widely. Just as New Mexico chili differs from, say, Midwestern style chili, glogg recipes offer as many permutations.
In Sweden, most time honored recipes call for aquavit, a Swedish distilled spirit that is often flavored with caraway seeds.
American versions often use straight brandy, but even brandy is a more-or-less rotating ingredient. In southern states, you might find bourbon in a glogg recipe. Irish whiskey might also be used, along with various styles of wine.
It really depends on your personal taste. Our new e-book, “Make Glogg, Not War: The Definitive Guide To Glogg”, offers a variety of interesting twists and turns on glogg and glogg recipes.
Get your personal copy now … Just click on the link at the upper right hand corner of this page!
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Glogg, The Drunken Raisins, and Cheescake
Glogg, The Drunken Raisins, and Cheescake …
While it might sound like the opening line of a slightly risque joke, it’s really just a great idea for what to do with drunken raisins.
Drunken raisins, of course, are what you get after they’ve been steeping in your latest batch of glogg.
Sure, you can eat them after you strain them out, but Bill likes to set them aside in a ziplock bag and add them atop a slice of cheesecake.
A perfectly marvelous idea!
Glogg: On The Street Where We Live
Here’s a great home decor item for your bar area … a glogg street sign.
Tell your friends and family what is made on your street. It’s glogg, of course!
Perfect to put you in the holiday spirit all year around!
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