Glögg is a Swedish punch made from spiced wine. My grandfather brought this recipe over from Sweden in 1921. We still use it today. “God Jul!”
Preparation Details
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 1 hr 45 mins
Servings: 60
Ingredients
- 5 (750 milliliter) bottles port wine
- 1 (750 milliliter) bottle 100 proof bourbon whiskey
- 1 (750 milliliter) bottle white rum
- 1 (3-inch) cinnamon stick
- 1 (3-inch) strip of orange peel
- 4 whole cloves
- 3 whole cardamom pods, cracked
- 1 (8-inch) square of cheesecloth
- ¾ cup white sugar
- 1 (15 ounce) package dark raisins
- 1 (6 ounce) package blanched slivered almonds
Steps
- Heat port wine in a large stockpot with a lid over medium heat until just below the simmering point. Add bourbon and rum; heat until just below simmering. Save the bottles and their caps for storing leftover glögg.
- Meanwhile, place cinnamon stick, orange peel, cloves, and cardamom pods in the center of the cheesecloth square. Gather edges of the cheesecloth and tie with kitchen twine to secure; set aside.
- When wine mixture is very hot but not boiling, carefully light it with a long-handled match. Wearing a heatproof cooking mitt, carefully pour sugar into the flames; let mixture burn for 1 minute. Place the lid on the stockpot to extinguish the flames and turn off the heat. Let mixture cool, covered, about 10 minutes.
- Add the cheesecloth spice bundle, raisins, and almonds to warm wine mixture; let it cool to room temperature, about 1 hour.
- Strain cooled glögg and reserve the raisins and almonds.
- To serve: Pour glögg into a saucepan and warm over medium-low heat until hot but not simmering, about 5 minutes. Ladle 3 ounces of warmed glögg into a small coffee cup or a small Swedish-style glögg mug, and garnish each serving with a few reserved raisins and almonds.