Swedish Spiced Wine
December 11, 1999
From "Prairie Home Cooking" (Harvard Common Press)
By Judith M. Fertig
The festive spiced drink known as "glogg," served during the Christmas season, can be made two ways: for adults and for children. In Lindsborg, Kansas, where many Swedish immigrants settled in the nineteenth century, families today make the kids' non-alcoholic variety to serve on St. Lucia Day with pepparkakor, thin ginger-spiced cookies. The grownups' more potent variety is served up on Christmas Eve, along with a ham baked with a sweet mustard glaze, anise-flavored rye bread, and rice pudding.
Bring the wine, port, vodka, cardamom, cloves, orange peel, and cinnamon to a simmer in a nonreactive saucepan or stockpot. Simmer the mixture slowly for 15 minutes.Place 1 blanched almond and several raisins in the bottom of each punch glass. Pour the warm wine mixture over (filtering out the spices, if you like), and serve. Glogg may be reheated.
'Tis the season for holiday drinks
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