Tested till perfect Glogg
Glogg
Photography by Matthew Kimura

Glogg

A glass of this traditional warm, spiced red wine is a great way to greet guests. Prepare it just before they arrive, to fill your house with the heady scents of the season.

By Rheanna Kish and The Test Kitchen

Source: Canadian Living Magazine: December 2011

Recipe4 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 8 minutes
  • Total time 30 minutes
  • Portion size 10 to 12

Ingredients

  • 6 6green cardamom podgreen cardamom pods
  • 4 4whole cloves
  • 2 2strips orange peel
  • 2 2cinnamon stickcinnamon sticks, (4 inches/10 cm), broken
  • 2 (each 750 mL) 2(each 750 mL)dry red wine
  • 1/2 cup 1/2cuphalved dried figdried figs
  • 1/2 cup 1/2cupraisinraisins
  • 1/2 cup 1/2cupblanched almondblanched almonds
  • 1/4 cup 1/4cuppacked brown sugar
To change the number of servings, enter the number, then press "calculate". or reset

Preparation

Place cardamom, cloves, orange peel and cinnamon sticks on 4-inch (10 cm) square of double-thickness cheesecloth; bring ends up and tie with string.

In large saucepan, bring wine, figs, raisins, almonds, sugar and spice bag just to simmer over medium-high heat. Reduce heat and simmer for 10 minutes. (Make-ahead: Cover and set aside for up to 2 hours. Rewarm to serve.)

Additional information : Serve Glogg alongside traditional Swedish Ginger Crisps.

Nutritional Information Per each of 12 servings: about

cal 143 pro 2g total fat 3g sat. fat 0
carb 18g fibre 2g chol 0mg sodium 12mg
potassium 301mg

% RDI:

calcium 4 iron 9 vit C 2 folate 2
All rights reserved. Transcontinental Media G.P. © 2014