This recipe will make about 5 x 750 ml bottles of glogg but don't worry, if you aren't having a party you can always bottle it and store it as it ages very well. In fact, if everyone is a good girl and boy next year this might replace the annual cookie baking that I do for gifts and turn things up a notch! One warning - this is highly alcoholic - despite its sweet taste and spicy warmness it has a kick..... so make sure you have a glass of water and a few advils before bed if you find your self "taste-testing" it too often throughout the night. If you want to combine baking with Glogg making you can always use the fruit that has been strained out in the end to make a delicious bread - just be careful to remove all of the spices as it isn't fun to bite into a chunk of cinnamon stick!
click through for the recipe!
1.5L dry red wine
1.5 L American port
750 ml brandy
5-6 cinnamon sticks (cracked open to expose more area)
15 cardamom seed pods
2 dozen whole cloves
1 orange peel, whole and washed
1/2 C dark raisins
2 C sugar
Garnish with the peel of another orange
1) Prepare the spices by cracking the cardamon seed pods and breaking up the cinnamon stick
2) Add the red wine to a stainless steel or porcelain pot (do not use aluminum or copper) - add the cinnamon, cardamon, cloves, orange peel and raisins - cover and let simmer
3) In a small stainless or porcelain pot, add the sugar to half the brandy and dissolve over low heat - stir till it becomes a golden syrup
4) After about 15 min, large bubble should be forming in the brandy mix which will be the start of the carmelization that gives a really rich flavor to the drink
5) Add the brandy mix to the wine blend and let simmer for about 1 hour
6) Strain out all solids before serving and garnish with a fresh orange wedge and cinnamon stick
