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Holiday Scandinavian Glogg
SCANDANAVIAN GLOGG
From the Kitchen of Andi Dyer
Let’s get real: I guard my secret recipe closely, it’s a labor of love demanding days of anticipation and a grocery list that could rival your holiday wishes. Here’s the deal – if you’re curious enough to experience this magic, join me in person for a celebration! In contrast to the time-consuming process of my family’s recipe, this alternative is crafted for efficiency.
Makes about 1 1/2 quarts
Ingredients
- 2 cinnamon sticks, broken into pieces
- 1 tsp. cardamom pods
- 1 small piece ginger, peeled
- zest of 1/2 orange
- 6 whole cloves
- 1/2 cup vodka
- 1 750-ml bottle dry red wine
- 1 cup ruby port or Madeira
- 1 cup granulated sugar
- 1 Tbsp. vanilla sugar
- 1/2 cup blanched whole almonds
- 1/2 cup dark raisins
Instructions
1. crush cinnamon and cardamom, transfer to small glass jar and add ginger, orange zest, cloves, and vodka. Let sit 1 day. 2. Strain vodka through fine-mesh sieve into large saucepan; discard spices. Add wine, port, granulated sugar, almonds, and raisins and heat over medium until bubbles start to form around the edges. 3. ladle glogg into mugs, with a few almonds and raisins in each one. Keep any remaining glogg warm over very low heat until ready to serve (do not let it boil).
Source: https://www.bonappetit.com/recipe/swedish-glogg
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