Danish Glogg
CATEGORIES
INGREDIENTS
  • Cooking Time: 60
  • Servings: 14 tall glasses
  • Preparation Time: 10
  • 3 sticks (2-3 inches long) cinnamon
  • 20 whole cloves
  • 1 cup water
  • 1/2 cup raisins
  • 2-3 cup slivered almonds
  • 1/2 cup currents
  • 1/4 cup sugar
  • 2 bottle (4-5 quarts each) red wine
  • 1 bottle (4-5 quart) port
  • 1 cup rum
  • 1 cup akvavit or brandy
DIRECTIONS
  1. In a sauce pan, add cinnamon, cloves and water.
  2. Cover and bring to a boil.
  3. Reduce heat and let simmer 1/2 to 3/4 hour.
  4. Strain and discard spices
  5. In a gallon kettle add spicy water, raisins, almond, currents, sugar, wine, port, rum, akvavit or brandy. Heat thoroughly, but do not boil.
  6. Keep hot over a warmer or or warm heat until time to serve.
  7. Pour into a large warmed glass or silver bowl.
  8. If desired, float several thin slices of oranges for garnish. Skaal!
RECIPE BACKSTORY
Recipe found in Grandma Pat’s recipe box. It was newspaper clipping glued to a note card. She attributed it to Bob Sailstad.