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!"
Ingredients
- port wine: 5 bottles (750 milliliter bottles)
- 100 proof bourbon whiskey: 1 bottle (750 milliliter bottle)
- white rum: 1 bottle (750 milliliter bottle)
- (3-inch) cinnamon stick: 1 piece
- (3-inch) strip of orange peel: 1 piece
- whole cloves: 4 piece
- whole cardamom pods, cracked: 3 piece
- (8-inch) square of cheesecloth: 1 piece
- white sugar: 0.75 cup
- dark raisins: 1 pack (15 ounce pack)
- blanched slivered almonds: 1 pack (6 ounce pack)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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Add the cheesecloth spice bundle, raisins, and almonds to warm wine mixture; let it cool to room temperature, about 1 hour.
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Strain cooled glögg and reserve the raisins and almonds.
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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.
