This traditional Christmas Punch is the Swedish version of mulled wine. There are different variations out there including Glühwein, but this one is my favorite. It's made with Red Wine (preferably a Shiraz), Brandy (or Cognac), Blanched Almonds, Raisins, Cardamom Pods, Whole Cloves, Cinnamon, Dried Apricots, Candied Orange Peel, Light Brown Sugar and a fresh Orange Peel.
As with the Hot Toddy ([ Ссылка ]), there are several variations and embellishments on the recipe depending on where you look. The one I like and have been making for years is the recipe from the book, The 12 Bottle Bar by David Solmonson and Lesley Jacobs Solmonson. Their version appeared on their blog even before the book was published and it's a great, simple, warming recipe.
There are a lot of ingredients, but most of those just end up in a cheesecloth that steeped in the wine like a teabag. There's a steeping phase and a combining phase. Then, of course, the drinking phase. It really boils down to wine, brandy, sugar and spices. So it may seem daunting, but it's pretty easy to bring them together.
If I'm making it for a party, I like to prep everything and start steeping in the morning, that way by the evening, I can combine them and it's ready to drink.
It's meant to be served warm, but if you happen to have some leftovers, it's also pretty decent cold. I had a little left over that was put in the fridge overnight. The next day I tried it cold and it wasn't the same, but it was still pretty good. The Swedish really knew what they were doing with this one. Skål!
Recipe:
4 Cups (1 L) Red Wine (Shiraz suggested)
1 Cup (240 ml) Brandy
15 Blanched Almonds (with more for serving)
0.5 Cup (120 ml) Raisins (with more for serving)
4 Cardamom Pods
3 Whole Cloves
1 Cinnamon Stick
2 Dried Apricots
2 tbsp (15 ml) chopped Candied Orange Peel
0.75 Cup (180 ml) Light Brown Sugar
2 Peels of one fresh Orange
Chop the Candied Orange Peels. Crack open Cardamom Pods. Add the Cardamom, Cloves, Cinnamon, Apricots, and Candied Orange Peel to the cheesecloth. Tie it with twine.
Pour 1 L of Wine into a pot. Add Raisins, Almonds and the Cheesecloth. Let steep at room temperature for 8-10 hours.
Slice 2 strips of fresh Orange Peel. Place peels in a bowl and cover it with Brown Sugar. And let that sit for 8-10 hours at room temperature as well.
After they've steeped. Warm up the wine on medium heat. Do not allow it to boil. Add the Orange Peel and Sugar. Stir the Sugar until it is dissolved. Remove from heat. Stir in the Brandy. Fish out the cheesecloth bag and discard it.
Use a long-stem lighter to light the wine on fire. Let it burn for no more than 2 seconds before extinguishing it with the lid of the pot.
Turn the heat to Low to keep the pot warm. Alternatively, you can pour the mixture into a Crockpot and set that on warm. If the Glögg will not be drank within a couple hours, remove the orange peels and discard them.
To serve it, warm the mug(s). Add a couple raisins and almonds to each mug. Ladle the Glögg into the mug directly from the pot or Crockpot.
Music:
Three Ships by Auracle
via JinglePunks
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Featured in this Episode:
Yellow Tail Shiraz
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Hennessy VS Cognac
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The 12 Bottle Bar
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Blanched Almonds
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Raisins
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Cardamom Pods
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Whole Cloves
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Cinnamon Sticks
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Dried Apricots
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Candied Orange Peel
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Wholesome Sweeteners, Organic Light Brown Sugar
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Bar Tools:
Mocha Mug
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OXO 4-Cup Angled Measuring Cup
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Wooden Spoon
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Ladle
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Norpro 110 Grip-EZ Peeler
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Crock Pot
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Cuisinart Stockpot
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