Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
December 4 2017
Swedish Glogg
1 bottle of red wine (a decent full bodied wine such as Cabernet Sauvignon, Syrah)
1 cup rum
1/3 cups brown sugar
3 cinnamon sticks
1 teaspoon whole cloves
1 teaspoon ground nutmeg
2 orange peels
5 whole cardamom pods
1 small piece of ginger, chopped
20 raisins
a couple of dried figs
Serve with:
Blanched almonds
Raisins
Heat up the wine without bringing it to a boil. Drop all the spices into the warm wine, turn the heat off and let rest covered for at least 4 hours (best overnight).
Sieve the spices from the wine and heat it up in a saucepan. Again make sure it doesn’t boil.
In the meantime prepare a stainless strainer filled with the sugar. When the wine starts to get hot, place the strainer over the saucepan. Pour the rum over the sugar and light the alcohol steam below. Let some of the sugar drip into the wine mixture before adding all to the wine (if you wait for all the sugar to melt the alcohol will disappear with the flames).
Take the saucepan from the heat and cover with a lid to stop the flames. If you think the glögg is too sweet you may add some more wine or rum.
Serve the glögg in small cups together with some blanched almonds and raisins in every glass.