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Traditional Swedish Glögg4-6 servings Adapted from by Mattias Borrman's original recipe |
| • | 1 bottle red wine |
| • | 1 1/2 cups bourbon, or vodka |
| • | 2 tbsp. The Perfect Purée Orange Zest, thawed |
| • | 6-7 tbsp. sugar |
| • | 2 tbsp. raisins, plus 1 tsp. for serving |
| • | 1 tbsp. green cardamom pods |
| • | 2 tbsp. sliced ginger root |
| • | 1 stick cinnamon |
| • | 8 whole cloves |
| • | 2 tbsp. almonds, blanched and slivered |
| • | Orange slices, for garnish |
| Method: | |
| 1. | Combine the wine, bourbon or vodka, sugar, orange zest, raisins, cardamom pods, ginger root, cinnamon stick, and cloves into a 2- to 3-quart pot. Heat to 175°F (77°C) and let simmer for 2 minutes. |
| 2. | Remove from the heat and let stand and steep for 1 hour. |
| 3. | Strain to remove the fruit and spices and gently reheat the punch. |
| 4. | Add a few almonds and raisins to each serving glass and garnish with a slice of orange. |
| 5. | Serve and enjoy. |
| Storage: | |
| Strain and store it in the refrigerator. Leftover glogg can be kept in refrigerator for up to three days. When it’s time for the party, gently reheat on the stove and serve. | |
| Non-alcoholic version: | |
| For a nonalcoholic version, replace the wine and bourbon with 4 cups of juices combined together such as grape, cranberry, and/or apple. | |