Cook Time: 40 minutes
Total Time: 40 minutes
- 2 seedless oranges, washed well and quartered (rind on)
- 1 lemon, quartered with seeds removed
- 1 cup dried figs
- 1 cup pitted prunes
- 1 cup raisins
- 2 cinnamon sticks
- 6 cardamom pods, roughly cracked open
- 6 cloves
- 20 whole almonds
- 1 25-ounce bottle dry red wine (the better the wine, the better the glogg!)
- 3/4 cup brandy (ditto)
- 10 sugar cubes (-or- 1/2 cup sugar)
Place oranges, lemon, dried fruit, cinnamon sticks, cardamom pods, cloves, and almonds into a large stainless steel or ceramic pot (not aluminum). Pour in enough wine to almost, but not quite, cover (about 1 cup); over medium-high heat, bring to a low boil but then immediately reduce heat to a simmer on medium-low. Cover pot and allow to simmer gently for 30 minutes, stirring occasionally.
After 30 minutes, stir the rest of the wine and the brandy into the fruit. Bring mixture to a low boil, and then immediately remove pot from the heat.
Place sugar cubes (or sugar) in a finely meshed metal sieve (preferably one with a long handle). Dip the sieve into the wine to moisten sugar. Very carefully, ignite the surface of the glogg with a match, then continue dipping the sieve into the burning mixture until the sugar has dissolved. Cover pot with lid to extinguish the flame.
Strain the glogg immediately into small cups and serve (Scandinavians typically drop in a few raisins and blanched almonds as well). The glogg can also be refrigerated, then warmed to serve.
Yield: 7-8 servings glogg. Recipe can be doubled by adding another bottle of wine and brandy to taste (no additional fruit is necessary).