"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Glogg Recipe

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This recipe for Glogg, by , is from The Soup Sisters and Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Clifford Wenthur
Added: Sunday, February 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 quarts dry red wine
1 ine sweet vermouth
1 cup sugar
1 cup dark seedless raisins
1 cup golden raisins
6-10 whole cardamon, crushed
10 cloves
1 stick cinnamon, broken
Peel of one orange
1 qt. vodka
2 cups blanched whole almonds

Directions:
Directions:
In large saucepan combine wine, vermouth, sugar, rasisins, cardamom, cloves, cinnamon and orange peel. Bring to a boil, reduce heat and simmer 15 minutes. Cool and pour into a large bowl. Let stand at least 12 hours for flavors to blend. Just before serving return mixture to saucepan and reheat. Add vodka and almonds. Pour into heat-resistant punch bowul allowing spices to settle to bottom. Garnish with orange slices.

 

 

 

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