SWEDISH GLOGG

SWEDISH GLOGG (about 20 punch cups)

OLYMPUS DIGITAL CAMERA Drinks, Swedish glogg 3

 

¾ cup water

3 cardamom seeds

8 whole cloves

2 tablespoons grated orange peel

¼ cup blanched almonds

½ cup seedless raisins

1 cup prunes

1 bottle (24 ounces) red Bordeaux wine

1 bottle (24 ounces) port

1-3/4 cups vodka

sugar to taste (optional)

 


 

1. Bring the water to a boil, add the spices and orange peel tied in a cheesecloth bag, cover and simmer 10 minutes.

2. Add the almonds, raisins, prunes and enough water to cover the fruit. Cover and simmer 20 minutes.

3. Add the Bordeaux wine, port and vodka. Bring to a boil and remove immediately from the heat. Cool and allow to stand in the refrigerator in a covered container overnight or longer. When ready to serve, remove the spice bag. Reheat the punch and add sugar to taste. Serve in heated mugs or small glasses with a few almonds and seedless raisins in each.

 

from Craig Claiborne, The New York Times Cookbook

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