Ingredients for Glogg
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How to Make Glogg
- Combine 10 whole cloves, 6 cardamom pods (lightly crushed), 2 cinnamon sticks (3 inches each), and 2 inches of fresh ginger, peeled and thinly sliced, in a cheesecloth bag. Tie securely.
- In a 4-quart Dutch oven, heat the spice bag, 4 cups of water, 1/2 cup slivered almonds, 1/2 cup raisins, 1/2 cup pitted prunes, and the zest and juice of 1 large orange. Bring to a boil over medium-high heat, then reduce heat to low.
- Cover and simmer gently for 45 minutes, allowing the flavors to meld.
- Remove the spice bag, prunes, and orange zest. Discard the spice bag.
- Stir in 1 cup of red wine (such as Burgundy or Cabernet Sauvignon), 1/2 cup of orange liqueur (such as Cointreau or Grand Marnier), 1/4 cup sugar (or to taste), and a pinch of freshly grated nutmeg. (Adjust sugar to your preference).
- Cover and heat over medium-low heat until the mixture is warmed through and begins to gently bubble. Do not boil.
- Before serving, ladle about 1/4 cup slivered almonds and 1 tablespoon of raisins into each mug. Pour hot Glogg over the almonds and raisins.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
50g
Fat
0g
Carbs
5g
