My Family's Swedish Glogg Recipe #237334
Nothing makes our Christmas complete like a pot of Glogg on the stove, filling the house (and our bellies) with it's intoxicating warmth and aroma. You'll need to keep the Port wine bottles you use, or you might want to use old, smaller wine bottles if giving them as gifts. Just soak them in hot soapy water to remove the labels, and then create your own label on the computer. (Just be ready to give it every year, because the demand will be high.) You'll also need a large stainless steel soup pot with a cover, a strainer, and a funnel. For the dried fruit pieces, you may want to buy one mixed bag of dried fruit and just take what you need for the recipe.
by KissKiss
1½ hours | 30 min prep
SERVES 10
- 2 quarts port wine (Italian Swiss Colony is best, if available)
- 1 1/2 quarts water
- 1 cup sugar (granulated)
- 3 whole cinnamon sticks
- 10 dried prunes
- 4 pieces dried apricots
- 4 pieces dried apples
- 12 whole almonds
- 2 tablespoons whole cloves
- 1/2 cup golden raisin
- 1/2 cup dark raisin
- 1/2 orange, rind of, peel cut into 1/4 in. sections (peel of half an orange, white pith removed)
- 1/2 cup candied pineapple
- In large pot, combine all ingredients EXCEPT the wine. Simmer, covered, for about 1 hour.
- Add the wine, bring to a near boil, and turn off the heat.
- Strain the liquid through the strainer into another large bowl or pitcher.
- From the leftover fruit mixture, take one cinnamon stick and a few almonds and put them into each wine bottle.
- Use the funnel to pour liquid back into wine bottles.
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5 stars