Swedish Glögg Punch
Minnesota winters are better with a cup of Swedish Glögg in hand. Brimming with warm spices like cinnamon, cardamom and cloves, and served hot, glögg obliterates the chill in your bones and tops off the love in your heart. It pairs well with dark chocolate and feel-good movies, and as it simmers on the stove it makes the house smell dreamy. Boil a batch as you make dinner or settle in for a game night and you want the evening to feel extra cozy.
Preparation time: 5 minutes
Cook time: 25 minutes
2 750 ml bottles dry red wine
1 750 ml bottle German spätlese or riesling
10 L&B Whole Cloves
10 L&B Whole Cardamom Pods
3 L&B Whole Cinnamon Sticks
1 inch fresh ginger, peeled and thinly sliced
1 cup raisins
1 cup blanched sliced almonds
1 cup granulated sugar
1 tablespoon Angostura bitters
1 cup aquavit
- Combine the wines in a large pot.
- Using a vegetable peeler, zest the citrus fruits.
- Tie up the lemon zest, orange zest, cloves, cardamom, cinnamon and ginger in cheesecloth and add to the wine.
- Juice the lemon and orange. Add the juices to the wine, along with the raisins, almonds and sugar.
- Bring wine mixture to a boil over medium-high heat. Reduce heat and gently simmer for 15 minutes, or until flavors are well blended and almonds are soft. Skim wine occasionally to remove any foam.
- Just before serving, remove the cheesecloth and aromatics, and add the bitters and aquavit. Ladle the glögg into mugs and serve with a spoon for eating the raisins and almonds. Note: glögg can be stored in the fridge for up to a week and then reheated on the stove or served cold.
Recipe sourced from: NYT