SWEDISH GLÖGG

Maj-Lis shared her delicious glogg recipe from our BPYC Book Club Christmas dinner. This is the best glogg I've ever had... maybe it is not just the recipe but Maj-Lis Swedish touch.

SWEDISH GLÖGG

• 2 (750 milliliter) bottles fruity red wine, such as Beaujolais
• 1 (750 milliliter) bottle port wine
• 3 (3 inch) cinnamon sticks
• 14 whole cloves
• 1 orange, peel cut into thin strips

• 1 cup white sugar, or to taste
• 3/4 cup rum, or to taste
• 1/4 cup brandy, or to taste
• 1 cup raisins
• 1 cup slivered almond

1. Gently simmer the red wine, port wine, cinnamon sticks, whole cloves, and orange peel in a large pot set over medium-low heat. Stir in the sugar, rum, and brandy. Continue simmering 5 minutes more, stirring to completely dissolve the sugar, and the mixture is steaming but not boiling.
2. Mix the raisins and almonds together in a bowl.
3. To serve, ladle into coffee cups or Swedish-style small glass or ceramic mugs. Garnish each cup with a spoonful of the raisin and almond mixture.

cal
pro
total fat
sat. fat

:



vit C
folate

135  
2 g  
5 g