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Except for the anise version, the base can be made a long time in advance and stored in a capped bottle in a cool dark storage.
(5 deciliters) water
(2) pomerans peel (bitter orange)
(2 sticks) cinnamon
(2 pieces) ginger
(10 - 15) cloves, whole
(2 teaspoons) cardamom seeds, whole
(5 deciliters) water
(1) pomerans peel (bitter orange)
(3½ sticks) cinnamon
(5 - 10) cloves, whole
(1 teaspoon) cardamom seeds, whole
(5 deciliters) water
(2) pomerans peel (bitter orange)
(7) allspice
(2 sticks) cinnamon
(1 piece) ginger
(5) cloves, whole
(1 teaspoon) cardamom seeds, whole
Choose a spice mixture, then lightly crush the cloves, allspice, and cardamom. Simmer all the spices in water, covered, under low heat about 30 minutes. Filter and store until serving time. The base can then be mixed in several ways.
(75 centiliters) red wine
(1 deciliters) sugar
brandy or vodka (optional)
4 deciliters black currant juice (without corn syrup)
4 deciliters cranberry juice (without corn syrup)
Mix the spice base with wine and sugar, or the juice, and then heat to almost a simmer. Add optionally unseasoned alcohol or cognac to make the glögg stronger.
The juice should be sweet, but use natural sugar and not corn syrup.
The ginger pieces can be about 10 to 20 grams each, basically one knob.