Contributed by Barbara (Nightmist)
A note about Glögg: this stuff is something the Swedes in town have been argueing about for generations. There seem to be as many recipes for it as there are families in Sweden. Since it came to America, the aqvavit sometimes is replaced with more readily available liquors, rum and vodka seeming to be the most prevalent substitutes.
This is a recipe my grandma learned for my mom's stepfather. Swedish to the core, this and Red Cabbage and St. Lucia Buns mostly show up around Christmas.
Tie spice and fruit peel in a cloth bag (cheesecloth is good). reserve 1 cup of the brandy. Bring the rest of the liquor and the wine to a boil in a kettle. Add spice bag, raisins and almonds. reduce heat and simmer, about 10 minutes. remove from heat.
Put the sugar cubes in a large metal sieve, put the sieve over the saucepan. Carefully spoon a little of the liquid over the sugar cubes and ignite it. Carefully, keep spooning enough liquid over the sugar to keep it flaming till the sugar is disolved. Extinguish the flame quickly! Cool for 45 minutes or so, then add the reserved brandy. Store for a few days in a cool place.
To serve, heat gently, but do not boil. Some people like it poured over fresh almonds and raisins.
This page last updated 9/4/1999