okay, you probably can't take this to the church potluck if you're an Evangelical. But if you're Catholic, go for it! If you're Lutheran, this is probably already a staple!
1 Tbl whole Cloves
8 sticks Cinnamon
8 Cardamom seeds
1 cp White Sugar
1 cp Brown Sugar (firmly packed)
2 cp Raisins
4 cp Water
2 qt Port Wine
2 qt Burgundy
2 1/2 cp Brandy
Tie cloves, cinnamon, cardamom seeds together in cheesecloth. Put 1 quart water over tied spices, sugars and raisins. Let simmer until raisins are plump. Add the wine. When mixture bubbles around edges, add brandy. Stir until it begins to steam. More brandy may be added if you want more of a kick in it. Serve in a warm cup. Serves 32 (6 oz. cups).
Thanks for the new recipe. We have Glogg every Christmas Eve along with Lutefisk, potato sausage, Swedish meatballs & red cabbage. However, have never put sugar in the glogg. I'll have to try yours this year. We also add some blanched almonds and some orange peel.
ReplyDeleteA number of recipes I have seen call for adding blanched almonds with currents or raisins to the cup. I like the sound of orange peel better.
ReplyDeleteWHOA, that's a LOT of booze in that recipe!
ReplyDeleteI'm Norwegian AND Lutheran and I've never had Glug. I DO make Rommegrot on Christmas Eve though. No lutefisk will EVER cross our threshold!
I do have a fantastic recipe for Tom and Jerrys that you can store in the freezer.
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ReplyDeleteIn Finland, this is called Gloggi! Thanks for bringing a North Americanized version to make that doesn't call for grain alcohol!
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