Glogg Swedish Christmas Punch
Glogg, which means “glow”, derives its name from the glow which is created during the burning of sugar over the drink and the warm glow which it creates when imbibed.
- 1 bottle of Claraet, Burgundy or other dry red wine 10 cardamom seeds
- 3 pieces dried or fresh orange peel
- 4 dried figs
- 5 whole cloves
- 1 cup raisins
- 1/2 lb sugar cubes
- 1 cup blanched slivered almonds
- 4 bags Olde Tradition Spice mulling spice
In a large decorative kettle pour Claraet, or wine. Add cardamom seeds and orange peel. Poke holes in the figs with the cloves and insert them. Add the cloved figs and raisins. Stir in the almonds and Olde Tradition Spice mulling spice bags. Cover and simmer over low heat until mixture just begins to boil, and remove from heat. Carry kettle away from stove. Remove mulling spice bags. Place sugar cubes in an all metal sieve which has a long handle. Wearing a silicone hot mitt or other long armed hot oven mitt, dip the sugar cubes into the liquid to moisten them. Light sugar with a match and allow to burn. Continue dripping sieve into liquid until the sugar has melted completely into the glogg. Cover kettle to put out the flame if needed when you are done. Put mixture through sieve to strain. Cool. Keep in closed bottles or container. Heat glogg before serving, but do not boil. Serve hot in wine glasses or mugs with a few raisins and almonds in each glass.
WARNING: Flaming alcohol can be dangerous. Never attempt this anywhere near a stove, especially one with a gas burner. Consider practice tests outdoors in a safe place or pets around until you become familiar with this technique, or alternatively, the step where the alcohol is lit and simply dissolve the sugar into the drink. This drink can be prepared and served successfully using a Crock-Pot.