Glogg
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 28. Vision transcription from the scanned page; needs review.
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Ingredients
- 1 750-milliliter bottle dry red wine
- 1/2 cup raisins
- 1/2 cup gin, vodka, or aquavit
- 1/3 cup sugar
- Peel from 1 orange
- 8 inches stick cinnamon, broken
- 6 whole cloves
- 2 cardamom pods, opened
- 1/4 cup blanched whole almonds
Instructions
- In a large saucepan stir together wine; raisins; gin, vodka, or aquavit; and sugar. For the spice bag, cut a double thickness of cheesecloth into a 6- or 8-inch square. Place orange peel, cinnamon, cloves, and cardamom in the center of the cheesecloth. Bring up the corners of the cheesecloth and tie them with a clean string. Add to saucepan with wine mixture.
- Heat mixture to simmering. Simmer, uncovered, for 10 minutes. Do not boil. Remove and discard the spice bag. Stir in almonds just before serving.
- Crockery-cooker directions: In a 3 1/2- or 4-quart electric crockery cooker combine ingredients as above. Cover and cook on low-heat setting for 3 hours. Remove and discard the spice bag. Stir in almonds just before serving.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Glogg.jpg" by Kristofer2; license: CC BY-SA 3.0 (http://creativecommons.org/licenses/by-sa/3.0/); source: https://commons.wikimedia.org/wiki/File:Glogg.jpg. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.