"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

Swedish Glogg Recipe

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

Cheryl Sweet
Added: Sunday, July 26, 2009


2 bottles red wine (1 sweet - 1 dry or 2 dry)
2 bottles port
2 c. aquauit (gin substitute)
2 c. raisins
2 c. blanched whole almonds
slivered orange peel
2 tbsp. cardamon seeds crushed
10 whole cloves
1 1/2 c. sugar
2 sticks cinnamon

Combine in 6 qt. stainless steel pan. Cover and let stand for 8 hours. When ready to serve, stir well and bring to full boil over high heat.

Serve hot.




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