Swedish Glogg


"My grandfather brought this recipe over from Sweden in 1921. We still use it today. God Jul."
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  1. In an 8 qt pot, Heat Port Wine (do not boil).
  2. After it is heated, add Bourbon & Rum and reheat.
  3. When mixture is really hot (not boiling) light it on fire and pour sugar into flames.
  4. Extinguish flames after 1 minute by putting a lid on pot.
  5. Turn off stove and let Glogg cool (when cooling add raisins into mixture and cheesecloth bundle).
  6. Remove cheesecloth after 1 hour and discard.
  7. When cooled, strain Glogg to remove raisins.
  8. Pour Glogg into the empty port wine/rum/bourbon bottles.
  9. Put raisins and almonds into a tupperware container and keep refrigerated.
  10. When serving reheat and have the mixture of raisins/almonds to add to each glass.
  11. Enjoy.
  12. Glogg will keep in the bottles for over a year in your pantry. Same goes for raisin mixture, keep refrigerated.


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