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November 16, 2007, Newsletter Issue #343: Glogg (holiday wine)
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Tip of the Week
2 bottles red wine 1 cup blanched almonds 1 cup raisins 1 stick cinnamon 10 whole cardamom 5 cloves 1 piece ginger root 12 lumps sugar 1 pint brandy
Tie raisins, almonds and spices in a cheesecloth bag; add bag to wine and bring to simmering, but do not boil. Remove bag of spices.
Next, take a "Glogg Grill" (or any piece of metal mesh or strainer) and place it over the pan containing the wine. Place the sugar lumps on the grill. Pour brandy over sugar and as the sugar absorbs the liquor, set fire to it. As sugar melts, put out flame and dump remaining sugar into bowl. Serve in preheated mugs or glass cups with a few raisins and an almond or two in each cup.
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