Chicagoist: The 2008 Chicagoist Gift Guide

Ingrid

Mon, 08 Dec 2008 15:03:18 -0600

p.s.s. There is no need to use expensive wine for glögg. You can use cheaper jug wine, don't get the absolute cheapest...I mean...the sum is going to be equal to the parts, but it would be a sin to use expensive wines for this. (sorry for so many posts...I'm scatter brained today). @Chuck, the link to the recipes didn't come up for me.

Ingrid

Mon, 08 Dec 2008 14:59:43 -0600

p.s. I forgot to mention that you strain this after it's done simmering. I'm not a huge raisin fan, but some people like the booze soaked raisins (you can use them in a cookie or bread recipe), but I love munching on the blanched almonds after I've strained them out. They're still crunchy and really good.

Ingrid

Mon, 08 Dec 2008 14:58:00 -0600

To: JD84, Swedish Glögg 1.5 liter dry red wine 1.5 liter port 750 ml brandy 3 cinnamon sticks 1 doz. cardomom pods or @ a Tablespoon of the seeds 2 doz. or so whole cloves The peel from a whole orange (just the orange peel, NOT the white part) 1/2 to 3/4 cup dark raisins 1 cup BLANCHED almonds 1 to 2 cups sugar Pour wine and port into a stainless steel kettle. Don't use aluminum or copper. Add the spices and almonds and raisin, cover and simmer. While you are simmering this, mix the sugar and about a quarter of the brandy together in a small pot and simmer until the sugar is dissolved. This will take around 15-20 minutes so the sugar carmalizes. Add this to the wine mixture. Cover and simmer on very LOW heat for about an hour. Add more brandy before serving. After you'd had some, you can store the rest in bottles indefinitely. Add the remaining brandy, as you re-heat and serve. I tend to like mine with the lesser amount of sugar, but if I make it too sweet and syrupy, I just add a bit of water to my cup and, of course, more brandy. If anyone here has made this with aquavit, I'd like to know how it was.

Chuck Sudo

Mon, 08 Dec 2008 13:22:28 -0600

Well then let me redirect you this way: Christmas Cocktails: Glögg, Glögg, Glögg.

JD84

Mon, 08 Dec 2008 13:15:15 -0600

Ingrid, you're doing no favors by not posting a recipe....

Ingrid

Mon, 08 Dec 2008 13:06:08 -0600

I made my yearly batch o' glögg last night. Only I have never used powdered spices (too hard to strain) I use only whole spices (cinnamon sticks, whole cloves and whole cardamom pods), and blanched almonds and raisins. I swear this stuff is medicinal. There is NOTHING like it when you're cold and feeling like you're coming down with something - or not. I also have only ever used brandy, one of these years though I want to use aquavit instead. Although...how silly to just make one. I should make TWO batches, one with brandy and one with aquavit.