• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Glogg #4

  • Recipe Submitted by on

Category: Beverages

 Ingredients List

  • 13/16 qt Burgundy wine
  • 13/16 qt Port wine
  • 1/2 Orange; peel of
  • 2 Sticks cinnamon (each 3
  • -inches long)
  • 1 tb Whole cloves
  • 1 tb Cardamon seeds; shelled
  • 1/4 c Sugar
  • 1/2 c Whole; blanched almonds
  • 1/2 c Dark; seedles raisins
  • 1 c Akvavit (Danish liquor)


Someone requested a Glogg recipie. This one is from the Danish Sisterhood
Treasures cookbook. I just got the cookbook from my mother so I have not
prepared anything from it yet. Here is the text as it is in the cookbook.

Thanksgiving weekend is my time for preparing glogg for the holidays. My
difficulty is figuring out about how much to prepare because every year
more and more friends and relatives arrive between Christmas and New Years
to share some cherr! Skoal!

3 to 6 weeks prior to using, combine first 7 ingredients in a large
saucepan. Simmer 5 minutes. DO NOT BOIL! Pour mixture back into wine
bottles and cover tightly. Let stand until ready to use.

On serving day, add blanched almonds, seedles raisins, and akvavit (Danish
liquor). Strain brew from bottles into large saucepan. Heat to steaming.
DO NOT BOIL! Float orange slices studded with cloves. Ladle into mugs. Be
sure to include almonds and raisins into each mug. Serve with a cinnamon
stick. Serves 16 - 1/2 cup servings.



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