Tuesday, February 1, 2011

Recipe-- Imbolg Glogg

Tradition: Before sipping this potent Swedish punch, toast everyone's good

1 750ml bottle dry red wine
1/2 c raisins
1/2 c gin, vodka, or aquavit
1/3 c sugar
Peel from 1 orange
8 inches stick cinnamon, broken
6 whole cloves
2 cardamon pods, opened
1/4 c blanched whole almonds
In a large saucepan, stir together wine, raisins, gin, and sugar. For the spice
bag, cut a double thickness of cheesecloth into an 8-inch square. Place orange
peel, cinnamon, cloves, and cardamom in the center of the cheesecloth. Bring up
the corners of the cheesecloth and tie them with a clean string. Add to the
saucepan with wine mixture. Heat the mixture to simmering, and simmer 10
minutes. Do not allow to boil. Remove and discard the spice bag.

Add the almonds at the last minute before serving this dish warm. Makes 8 (1/2
cup) servings.

Hint from Lena-- Warm up your mugs, wine glasses, or punch mugs first with warm
water. Keep them warm by placing them on a heating pad and cover with a towel
until you need them. This ensures your delicate holiday service won't shatter.

I personally sprinkle a couple of almonds in each mug, then dip the glogg into
the mug. That way every guest gets a bit of the nuts.

You may also heat and serve this in the crock pot. Much more convenient. Just
remove the spice bag and stir in the almonds before serving.

Lena Austin

1 comment:

Kate Hill said...

Lena, this sounds so good. I don't usually drink, but I'm keeping this recipe to try. Sounds great for a party.

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