Swedish Glogg
Ingredients
| 4/5 quart alcohol - vodka, Aquavit, brandy are good choices |
3 1/4 cups water |
| 1/2 lb. sugar cubes |
2 cinnamon sticks |
| 6 whole cloves |
3 cardamom seeds, split |
| 6 caraway seeds |
2 inch piece of dried lemon peel |
| 3 dried figs |
1/2 cup seedless raisins |
| 1/2 cup blanched whole almonds |
|
Directions
Pour the alcohol and water in a large kettle over low heat.
To Caramelize The Sugar Cubes
(Use caution!!!)
Put a mesh strainer over the pot, and on this set the sugar cubes.
Sprinkle a little of the alcohol and water mix over the sugar cubes and ignite them with a match.
Have another pan ready in case the rest of the alcohol ignites so you can smother it.
Add the sugar to the liquid, along with the cinnamon sticks.
Cook over low heat for 5 minutes.
Tie the cloves, cardamom, caraway seeds, orange peel, and figs into a cheesecloth bag.
Continue cooking over low heat until the glogg is pale brown.
Remove spice bag and cinnamon sticks.
To serve, put a couple of raisins and nuts into the bottom of each cup and fill with glogg.
Makes about 15 servings