Yield: 1 Servings
|13/16 quart||Burgundy wine|
|13/16 quart||Port wine|
|½ \N||Orange; peel of|
|2 \N||Sticks cinnamon (each 3 inches long)|
|1 tablespoon||Whole cloves|
|1 tablespoon||Cardamon seeds; shelled|
|½ cup||Whole; blanched almonds|
|½ cup||Dark; seedles raisins|
|1 cup||Akvavit (Danish liquor)|
Someone requested a Glogg recipie. This one is from the Danish Sisterhood Treasures cookbook. I just got the cookbook from my mother so I have not prepared anything from it yet. Here is the text as it is in the cookbook.
Thanksgiving weekend is my time for preparing glogg for the holidays. My difficulty is figuring out about how much to prepare because every year more and more friends and relatives arrive between Christmas and New Years to share some cherr! Skoal!
3 to 6 weeks prior to using, combine first 7 ingredients in a large saucepan. Simmer 5 minutes. DO NOT BOIL! Pour mixture back into wine bottles and cover tightly. Let stand until ready to use.
On serving day, add blanched almonds, seedles raisins, and akvavit (Danish liquor). Strain brew from bottles into large saucepan. Heat to steaming.
DO NOT BOIL! Float orange slices studded with cloves. Ladle into mugs. Be sure to include almonds and raisins into each mug. Serve with a cinnamon stick. Serves 16 - ½ cup servings.
(ERIK L. KARGARD)
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .