From an old "Grock" Family recipe originated in Husqvarna, Smaaland,
Sweden
and handed down to me by my father...
GLOG (pronounced "Glug")
Ingredients:
Almonds 4 to 6 oz package, whole, blanched
Cardamom seeds 20 to 25 whole seeds
Cinnamon 5 sticks, 2 to 3 inches long
Cloves 25 to 30 whole stems and seeds
Raisins 1/2 cup
Port Wine 1 gallon (or 3 liter bottle)
Brandy 1 quart (or 750 ml bottle 80 proof)
Orange 1 large juicy
Lemon 1 large juicy
Sugar 1/4 cup white granulated
Procedure:
Pour Port wine into large stock pot or cauldron and place on range
between
medium and low heat setting. Add cardamom, cloves, raisins, cinnamon
sticks, and whole almonds. Peel orange and lemon. Squeeze juice of
both
into pot. Add peelings to the pot. Stir and slowly bring mixture to
the
boiling point. (25-30 Minutes).
- DO NOT BOIL - STIR OFTEN -
Allow mixture to simmer just below the boiling point for 30 more
minutes.
Now that your eyes are beginning to water and you are beginning to feel
a little light headed, it's time to add the Brandy. Pour it in slowly
and once again, bring the entire mixture up to the boiling point.
Again,
- DO NOT BOIL - STIR OFTEN -
Let entire mixture simmer for another 15 minutes.
Now it is time to taste your brew and decide whether it is sweet
enough.
If not, make simple syrup from the sugar and add to taste. When you
have
finished tasting and it is to your liking, let the mixture cool. When
cool,
strain out the almonds and raisins and save in separate container.
Strain
the mixture through clean "cheesecloth" into large glass container (I
use
the now empty port wine bottles). Discard the peelings, spices, etc.
Serving:
Serve hot in cups or mugs. 3 to 4 oz servings are adequate for most
people.
Garnish with whole almond and a raisin or two in the bottom of the mug.
***** Skol **** God Jul Och Gott Nytt Ar!
****
[8d]