Every Thursday on the Good Food Blog we share a recipe from our archives.
George Cosette, former wine director of Campanile and co-owner of Silverlake Wine, first shared this recipe for Swedish Glogg, a Swedish holiday mulled wine, on December 23, 2006.
Keep reading for the full recipe…
Swedish Glogg
4 to 5 servings
4 to 5 servings
2 cups fresh orange juice
1/4 cup slivered almonds
3/4 cup golden raisins
1/2 cup pitted whole prunes, snipped in half
8 whole cloves
2 inches cinnamon sticks, broken in half
1/2 inch fresh ginger
4 whole cardamom pods, bruised
1 (750 ml) bottle ruby port
3/4 cup brandy
3/4 cup vodka or aquavit
1/4 cup slivered almonds
3/4 cup golden raisins
1/2 cup pitted whole prunes, snipped in half
8 whole cloves
2 inches cinnamon sticks, broken in half
1/2 inch fresh ginger
4 whole cardamom pods, bruised
1 (750 ml) bottle ruby port
3/4 cup brandy
3/4 cup vodka or aquavit
Place orange juice, almonds, raisins, and prunes into a large pan. Tie cloves, cinnamon, ginger and cardamom in cheesecloth and add to the pan. Bring mixture to a boil, then lower heat and simmer 45 minutes. Discard spice bag and add the port to the pan. Heat until just beginning to simmer, but do not boil. Add the brandy and vodka and heat through.