13 Kasım 2013 Çarşamba

Warm Christmas Glogg--- Sıcak şarap


Cinnamon nuts
Warm Christmas Glogg1 bottle
100 cl water
2 cm fresh ginger
2 cinnamon sticks
6 cardamom pods
6 cloves
4 cups fruit juice (unsweetened) we used blackcurrant sweetened with apple and grape
3 tbsp honey (if your fruit juice tastes sour)
50 g almonds (blanched)
50 g walnuts
100 g raisins
1 orange (thinly sliced)
Boil water, ginger, cinnamon sticks, cardamom pods and cloves for 15 minutes and keep it in the fridge over night.
Add the fruit juice, boil it for 30 minutes, remove the spices and the glogg is done. Add chopped nuts, raisins and orange pieces and serve it warm with a cinnamon stick. Cheers!
You can of course replace the fruit juice with red or white wine.
Tip: blanch almond: Boil a pot of water, dump in the almonds, wait for the water to boil again, let them boil for about a minute, pour off the water, and rinse with cold water, and drain. The skins will slip right off if you pinch them.


Serving: 1      Total Prep Time: 15mins
  • 1 3/4 liters vodka
  • 2 bottles Cabernet Sauvignon red Wine
  • 10 Cloves
  • 20 Cardamom pods
  • 1 piece orange peel
  • 2 cinnamon sticks
  • 1 1/2 cups raisins
  • 1 1/2 cups blanched whole almonds
  • 1 lb sugar
  • 10 dried figs
Step1- Pour wine & vodka in the large pot and add spices, nuts and fruit. Turn on heat & warm the mixture. DO NOT let it boil
Step2- Place sugar cubes in the sieve. Set glogg on fire. Pour burning glogg over sugar cubes till it is melted.
Step3- When sugar is melted, then cover pot to extinguish a flame. Pour glogg, fruit & nuts in the irish coffee cups & serve.
Quick notes
Traditionally, classic base ingredient is the red wine.
Served generally at the Christmas time, glogg is traditionally presented with the raisins, almonds & gingerbread.


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