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Glogg-Hot Swedish Christmas Punch

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Ingredients
  Brandy 1⁄4 Gallon (1 Fifth)
  Port 1 Gallon
  Cinnamon sticks 3
  Cloves 20
  Cardamom seeds 15
  Seeded raisins 6 Ounce (1 Package)
  Blanched almonds 1 Pound
Directions

GETTING READY
1. Peel the cardamom pod into a small mortar and lightly crush the seeds with a pestle

MAKING
2. In a heavy bottomed saucepan, combine the alcohols with the spices, raisins and almonds.
3. Place on a very low flame and heat slowly to steaming point without boiling or simmering.

SERVING
4. Pour into a punch bowl.
5. Standing away and keeping all inflammable substances away, carefully touch a lit match to the concoction.
6. Let the punch burn a minute or so until the flame changes to a blue.
7. Serve ladles into punch glasses with a platter of thinly sliced fruit breads, Swedish cookies or pound cake placed at the table.

TIPS
The concoction can be made the night before but should be kept in a tightly-lidded container.
However add the almonds on before heating time to prevent them from discoloring in the wine.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Wine And Drink
Occasion: 
Christmas
Drink: 
Brandy
Interest: 
Party
Servings: 
20

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