Glogg recipe
 

I hope all you are preparing for Christmas and New Years! I have been
seeking good Glogg recipes. I googled, tried a few - didn't like any of
them, but then I could not tell if it was me or the recipe. I've never
had Glogg. Anyone have a recipe that they like? Would you share here?

I recently went to Germany for November (2 weeks) and after I returned
several asked if I had Glogg. sigh. Didn't know to look for it. haha.

I can google and keep trying, but if someone that makes Glogg has a
recipe they like - I've love to try it.

thank you. DAve

Glogg recipe
 

On Dec 12, 12:45 am, Dave Allison > wrote:
> I hope all you are preparing for Christmas and New Years! I have been
> seeking good Glogg recipes. I googled, tried a few - didn't like any of
> them, but then I could not tell if it was me or the recipe. I've never
> had Glogg. Anyone have a recipe that they like? Would you share here?
>
> I recently went to Germany for November (2 weeks) and after I returned
> several asked if I had Glogg. sigh. Didn't know to look for it. haha.
>
> I can google and keep trying, but if someone that makes Glogg has a
> recipe they like - I've love to try it.
>
> thank you. DAve

Hi Dave, cant help you with a recipe, I bet Quixote can!

I just had Gluhwein sachets to add to a medium red wine. That worked
nicely though I am not sure it is exactly the same thing?

Jim

Glogg recipe
 

"Dave Allison" > wrote in message
. ..
> I can google and keep trying, but if someone that makes Glogg has a recipe
> they like - I've love to try it.
>
> thank you. DAve

This is how I do it....

2 - 750 ml bottle of red, usually a Merlot.
15 whole cloves
1 tablespoon crushed cardamom pods (not ground)
peel from 1 orange with all pith scraped off (I use 2 to 3 Mandarin oranges
from my trees).
2 cinnamon sticks (about 6-8 inches total length).
30 raisins
1 cup of sugar

raisins for serving
sliced almonds for serving
Vodka or Akvavit for serving

In a small saucepan combine 1-1/2 cups of the wine with the cloves,
cardamom, orange peel, cinnamon, raisins and 1/2 cup of sugar. Place over
low heat and slowly bring to a just below a simmer. Remove from heat and
let stand overnight.

The next day place the wine and spice mixture in a medium saucepan, add the
remaining wine and sugar, and place over low heat and bring to just below a
simmer. Remove from the heat and strain through a sieve discarding the
solids, let cool and bottle. I let it sit at least a week in the bottle.
Serve steaming hot, poured over a few raisins and almonds in a ceramic mug,
and topped with a shot of Vodka or Akvavit.

I just love this stuff, and warms to the bone on a chilly night.

Quixote

Glogg recipe
 

Wonderful! I'll try it. (Two bottles! Hope I like it... haha) OK, I'll
do it. DAve


Quixote wrote:
> "Dave Allison" > wrote in message
> . ..
>> I can google and keep trying, but if someone that makes Glogg has a recipe
>> they like - I've love to try it.
>>
>> thank you. DAve
>
> This is how I do it....
>
> 2 - 750 ml bottle of red, usually a Merlot.
> 15 whole cloves
> 1 tablespoon crushed cardamom pods (not ground)
> peel from 1 orange with all pith scraped off (I use 2 to 3 Mandarin oranges
> from my trees).
> 2 cinnamon sticks (about 6-8 inches total length).
> 30 raisins
> 1 cup of sugar
>
> raisins for serving
> sliced almonds for serving
> Vodka or Akvavit for serving
>
> In a small saucepan combine 1-1/2 cups of the wine with the cloves,
> cardamom, orange peel, cinnamon, raisins and 1/2 cup of sugar. Place over
> low heat and slowly bring to a just below a simmer. Remove from heat and
> let stand overnight.
>
> The next day place the wine and spice mixture in a medium saucepan, add the
> remaining wine and sugar, and place over low heat and bring to just below a
> simmer. Remove from the heat and strain through a sieve discarding the
> solids, let cool and bottle. I let it sit at least a week in the bottle.
> Serve steaming hot, poured over a few raisins and almonds in a ceramic mug,
> and topped with a shot of Vodka or Akvavit.
>
> I just love this stuff, and warms to the bone on a chilly night.
>
> Quixote
>
>

Glogg recipe
 

On 12/11/2007 8:39 PM, Quixote wrote:
> This is how I do it....
>
> 2 - 750 ml bottle of red, usually a Merlot.
> 15 whole cloves
> 1 tablespoon crushed cardamom pods (not ground)
> peel from 1 orange with all pith scraped off (I use 2 to 3 Mandarin oranges
> from my trees).
> 2 cinnamon sticks (about 6-8 inches total length).
> 30 raisins
> 1 cup of sugar
>
> raisins for serving
> sliced almonds for serving
> Vodka or Akvavit for serving
>
> In a small saucepan combine 1-1/2 cups of the wine with the cloves,
> cardamom, orange peel, cinnamon, raisins and 1/2 cup of sugar. Place over
> low heat and slowly bring to a just below a simmer. Remove from heat and
> let stand overnight.
>
> The next day place the wine and spice mixture in a medium saucepan, add the
> remaining wine and sugar, and place over low heat and bring to just below a
> simmer. Remove from the heat and strain through a sieve discarding the
> solids, let cool and bottle. I let it sit at least a week in the bottle.
> Serve steaming hot, poured over a few raisins and almonds in a ceramic mug,
> and topped with a shot of Vodka or Akvavit.
>
> I just love this stuff, and warms to the bone on a chilly night.
>
> Quixote

This is close enough to my own recipe that I won't bother to look it up
and post the slight differences. I will add, though, that I've never
bottled the Glogg, just making it on need so the overnight step is also
omitted. And that the plump raisins are just too good to discard. :)


Cheers,
Ken Taborek