Amond Glogg

    Amond Glogg

    Recipe Picture:Amond Glogg
    1

    Amond Glogg

    (8)
    1hour15min


    8 people made this

    This is a classic Scandinavian mulled wine with raisins and almonds. Brandy-soaked sugar cubes are flambeed in.

    Ingredients
    Serves: 24 

    • 2 (750 ml) bottles red wine
    • 60g dried orange zest
    • 60g cinnamon sticks
    • 20 whole cardamom pods
    • 25 whole cloves
    • 500g blanched almonds
    • 500g raisins
    • 500g sugar cubes
    • 150ml brandy

    Directions
    Preparation:30min  ›  Cook:45min  ›  Ready in:1hour15min 

    1. Pour wine into a large pot. Bring to a boil over medium high heat. Wrap orange zest, cinnamon sticks, cardamom and cloves in cheesecloth, tie with kitchen string and put into pot. Let boil for 15 minutes, stirring occasionally. Stir in almonds and raisins and continue to boil for 15 more minutes. Remove from heat.
    2. Place a wire cake rack over the pot and cover with sugar cubes. Slowly pour on brandy, making sure to completely saturate the sugar. Light sugar with a match and let it flame. When sugar has melted in, cover pot with lid to extinguish flame.
    3. Stir and remove spice bag. Serve hot in cups with a few almonds and raisins.
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    Reviews and Ratings
    Global Ratings:
    (8)

    Reviews in English (8)

    by
    46

    As an American living in Sweden, I have only one suggestion for the glgg, add the raisins and almonds AFTER you've boiled everything!  -  17 Dec 2003  (Review from Allrecipes USA and Canada)

    by
    37

    I befriended someone from the Netherlands who was studying here in the U.S. and he served this at a holiday party. He said that you leave the almonds and raisins out in a dish NEXT TO the pot of glogg. People serve themselves hot glogg and add the almonds/raisins if they choose to. That way they do not get soggy. I prefer this with MUCH LESS sugar...I don't like sweet things and I felt that the sugar brought out the flavor of the spices so much that it masked the wine. When I cut the sugar to half, it was much better.  -  13 Dec 2005  (Review from Allrecipes USA and Canada)

    by
    30

    I took the advice of previous reviewers and didn't double the raisins and almonds when I doubled this recipe. There was still way too many! I would reduce the number again. Although the recipe called for 2 oz. of cinnamon sticks, a jar only holds .75 oz. I used the whole jar after the recipe was doubled and it was plenty. I can't imagine how it would have tasted with 4 oz. of cinnamon sticks. Otherwise, the taste was excellent. It was easy and delicious!  -  13 Nov 2003  (Review from Allrecipes USA and Canada)

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