Sunday, January 5, 2014

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


  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   

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