Glogg: Sweet, Hot, Boozy Goodness

Posted by Chris on March 2, 2008

I think Karl’s description of Gluhwein is the most accurate and sentimental one I have ever seen about Glogg. He’s right, though - God bless him. His glogg recipe looks just as nice - sweet, hot, boozy. mmm, goodness.

2 cups red wine
2 cups port
4oz. brandy
Mulling spices
2 Cinnamon sticks

Optional:
Aquavit / Grain alcohol
Slivered almonds
White raisins

Combine the wine & port together in a saucepan. Put the cinnamon sticks and about a palmful of mulling spices in a cheesecloth, tea ball or other such spice restraint in the saucepan with the wine mixture. (Mulling spices can be purchased as a mix, and is typically a mix of sweet and aromatic spices like cardamom, clove, allspice, orange peel, maybe some peppercorn, so on.)

Being careful not to get the mixture too hot - above about 175 degrees F will kill the alcohol - heat the wine to a temperature above warm but not yet hot. Let it heat long enough to let the spices open up - you’ll smell them. Shouldn’t be longer than a half hour, but let your nose tell you.

Remove spices & cinnamon sticks and add your brandy, as well as the aquavit if you have it/choose to use it. Serve in an Irish coffee mug with slivered almonds and white raisins at the bottom. After you finish the glögg, the wine-sloshed remains are a nice treat.

I would like to point out that what he calls “mulling spices” are also available in syrup form, which is much easier to use than the typical spice blends and requires no strainer or cheese cloth.

Reheated is a food blog dedicated to showcasing the food and recipes in The Reheated Cooking Thread at Fazed.net.

Mulled Pear Dessert

Posted by Chris on February 4, 2008

Jennifer from collection of words made this delicious dessert with pears and mulling spices. She also took some nice pictures of the finished product.

Here is the recipe but you will have to see Jennifer’s post for the complete instructions:

Recipe:
- peeled bosc pears, leaving the stem intact (one pear per person)
- cranberry juice ( or cranberry cocktail or mix like cran-raspberry - enough to cover the pears. The pears float when in the juice so push them down and if the liquid comes over them in the pot then you’ve got enough)
-1/2 cup orange juice
- mulling spices (or gluhwein syrup mix should do well)
- fresh whole fruit of preference for the sauce (frozen fruit works just as well)

The pears end up so soft you can eat them with a spoon. We love pears around here.

Thanks for sharing, Jennifer.