Norwegian Mulled Wine (Gløgg) Recipe
- 1 cup (about 5 oz) almonds
- 1 bottle (25 oz) Aquavit
- 1 bottle (25 oz) claret
- 6 2½-in. cinnamon sticks
- 1 cup (about 4 oz) dark seedless raisins
- 6 pieces candied orange or lemon peel
- 12 whole cloves
- 12 cardamom seeds, peeled
Blanch 1 cup (about 5 oz) almonds Empty into a large saucepan or sauce pot 1 bottle (25 oz). Aquavit 1 bottle (25 oz) claret Add the almonds and 6 2½-in. cinnamon sticks 1 cup (about 4 oz) dark seedless raisins 6 pieces candied orange or lemon peel 12 whole cloves 12 cardamom seeds, peeled Bring slowly to boiling. Reduce heat and simmer for 10 min. Remove saucepan from heat. Put into a large sieve 1 cup loaf sugar. Place sieve over saucepan. Using a ladle or large spoon, pour some of the mixture from the saucepan over the sugar. Ignite the sugar with a match. Continue to pour the liquid over the sugar until the sugar has completely melted. The liquid will be flaming. If necessary, extinguish the flame by placing a cover over the saucepan. Serve Gløgg hot in mugs or punch glasses. Be sure there are some raisins and almonds in each portion. 10 to 15 servings Note: Glögg may be prepared days in advance and stored in bottles. When ready to serve, heat thoroughly (do not boil). Or if there is some Gløgg left, it may be stored for future use.
