| | Glogg
2 quarts of dry red wine
2 quarts of muscatel
1 pt. of sweet vermouth
1 tablespoon of bitter, optional
2 cups of raisins
Peel from 1 orange
1 tablespoon of whole cardamom seeds, crushed
2 teaspoon of whole cloves
2 cinnamon sticks
1 1/2 cups of aquavit or vodka
1 1/2 cups of sugar
2 cups of whole blanched almonds
In a 6 - 8 quart enameled or stainless steel pot, combine red wine, muscatel, sweet vermouth, bitters, raisins, orange peel and the spices; crushed cardamoms, cloves and cinnamon sticks
Cover and let stand several hours to develop flavor.
Just before serving, add aquavit and sugar. Stir well and bring to a full boil over high heat. Remove at once from the heat: stir in almonds and ladle hot glogg into mugs.
For a simpler version leave out bitters, cardamom and aquavit. Makes 20 to 25 servings |
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