Glogg

Ready in 1 hour

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Ingredients

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1 pt Water
1 c Blanched almonds, whole
2 Bottles dry port or red
8 Cloves
1 tb Cardamom seeds
2 Cinnamon
1 c Sugar
1 Orange
1 c Seedless raisins
2 Bottles aquavit or vodka,

Original recipe makes 12 Servings

Servings  

Preparation

Here are some recipies for party punches that include alcohol. Some are wine-based, others liquor-based. All are for 12 four ounce servings, and all are from _The New Doubleday Cookbook_ by Jean Anderson & Elaine Hanna. Peel oranges in long strips with vegetable peeler; use oranges for other purposes. Tie orange peel in cheesecloth with spices. Put spice bag in large non-aluminum kettle with water and sugar; simmer uncovered 5-10 minutes until sugar dissolves. Add raisins and almonds and simmer 3-5 min more. Cool slightly, add wine and aquavit or vodka, cover and store overnight. To serve, remove spice bag and heat glogg to steaming, but not boiling. Make sure a few raisins and almonds make it into each cup. Recipe by: Jean Anderson & Elaine Hanna Posted to MC-Recipe Digest V1 #519 by "Master Harper Gaellon" on Mar 16, 1997

Calories Per Serving: 253 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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