Fireside Glogg Recipe
Fireside Glogg Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
An aromatic blend of spices flavor this superb wine-based beverage. It is served warmed and it's sweet fruity taste will warm you to your toes. This traditional Scandinavian recipe is serve during the holidays.—Sue Brown, West Bend, Wisconsin
MAKES:
8 servings
TOTAL TIME:
Prep: 45 min. Cook: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 45 min. Cook: 20 min.

Ingredients

  • 4 cups port wine or apple cider, divided
  • 3 cups fresh or frozen cranberries, thawed
  • 1/4 cup packed brown sugar
  • 4 orange peel strips (3 inches)
  • 3 cinnamon sticks (3 inches)
  • 5 slices fresh peeled gingerroot
  • 5 cardamom pods
  • 5 whole cloves
  • 4 cups apple cider or juice
  • 1/2 cup blanched almonds
  • 1/2 cup raisins

Directions

In a large saucepan, combine 3 cups wine, cranberries, brown sugar, orange peel, cinnamon, ginger, cardamom and cloves. Cook over medium heat until berries pop, about 15 minutes. Mash slightly and cook 10 minutes longer.
Strain and discard pulp, orange peel and spices. Return mixture to pan; stir in the cider, almonds, raisins and remaining wine. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Yield: 8 servings (3/4 cup each).
Originally published as Fireside Glogg in Taste of Home Christmas Annual Annual 2011, p72

Nutritional Facts

3/4 cup: 229 calories, 5g fat (0 saturated fat), 0 cholesterol, 22mg sodium, 39g carbohydrate (29g sugars, 3g fiber), 2g protein.

  • 4 cups port wine or apple cider, divided
  • 3 cups fresh or frozen cranberries, thawed
  • 1/4 cup packed brown sugar
  • 4 orange peel strips (3 inches)
  • 3 cinnamon sticks (3 inches)
  • 5 slices fresh peeled gingerroot
  • 5 cardamom pods
  • 5 whole cloves
  • 4 cups apple cider or juice
  • 1/2 cup blanched almonds
  • 1/2 cup raisins
  1. In a large saucepan, combine 3 cups wine, cranberries, brown sugar, orange peel, cinnamon, ginger, cardamom and cloves. Cook over medium heat until berries pop, about 15 minutes. Mash slightly and cook 10 minutes longer.
  2. Strain and discard pulp, orange peel and spices. Return mixture to pan; stir in the cider, almonds, raisins and remaining wine. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Yield: 8 servings (3/4 cup each).
Originally published as Fireside Glogg in Taste of Home Christmas Annual Annual 2011, p72

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