To get the holidays going with rosie cheeks I wanted to make some glogg (or mulled wine). I found a recipe online that I'm going to give a go:
http://www.manitouheights.com/rms/gloegg.shtml
* 9-12 cardamom seeds
* 1 cup slivered almonds
* 2 cinnamon sticks
* 6-12 whole cloves
* 6 figs
* 1/2 cup crystallized ginger slices, diced
* 1/2 cup candied orange peel, diced
* 2 cups raisins
* 1 bottle (1.5 liter) burgundy wine
* 2 cups orange juice
* 2 cups pineapple juice
* 2 cups brandy
* 1 1/2 bottles (750 ml) port wine
* 2 cups sweet vermouth
Crush cardamom seeds into pot. Combine with almonds, cinnamon, cloves, figs, ginger slices, candied orange peel and raisins. Pour enough burgundy over the fruit mixture to completely cover it by about an inch. Set aside the rest of the burgundy for later. (Well...maybe pour yourself a large glass of the stuff while you're doing the rest of this... Bring mixture to a hardy boil. Cool. Cover. Let it stand, unrefrigerated, for several hours - overnight or more than 24-48 hours is highly recommended.
On the day of your party, combine fruit mixture, fruit juices, brandy, the rest of the burgundy wine, port wine, and sweet vermouth into large pot. Heat through, but do not boil again. I usually put the burner on “2” about 2 hours ahead of the party. It’s nicely warmed up by the time the guests arrive – but not boiling. Serve by pouring gløgg in glasses and add a spoonful of the cooked fruit to each serving.
Anyone have any favorite glogg or mulled wine recipes? I'll let yall know how this one turns out.
http://www.manitouheights.com/rms/gloegg.shtml
* 9-12 cardamom seeds
* 1 cup slivered almonds
* 2 cinnamon sticks
* 6-12 whole cloves
* 6 figs
* 1/2 cup crystallized ginger slices, diced
* 1/2 cup candied orange peel, diced
* 2 cups raisins
* 1 bottle (1.5 liter) burgundy wine
* 2 cups orange juice
* 2 cups pineapple juice
* 2 cups brandy
* 1 1/2 bottles (750 ml) port wine
* 2 cups sweet vermouth
Crush cardamom seeds into pot. Combine with almonds, cinnamon, cloves, figs, ginger slices, candied orange peel and raisins. Pour enough burgundy over the fruit mixture to completely cover it by about an inch. Set aside the rest of the burgundy for later. (Well...maybe pour yourself a large glass of the stuff while you're doing the rest of this... Bring mixture to a hardy boil. Cool. Cover. Let it stand, unrefrigerated, for several hours - overnight or more than 24-48 hours is highly recommended.
On the day of your party, combine fruit mixture, fruit juices, brandy, the rest of the burgundy wine, port wine, and sweet vermouth into large pot. Heat through, but do not boil again. I usually put the burner on “2” about 2 hours ahead of the party. It’s nicely warmed up by the time the guests arrive – but not boiling. Serve by pouring gløgg in glasses and add a spoonful of the cooked fruit to each serving.
Anyone have any favorite glogg or mulled wine recipes? I'll let yall know how this one turns out.