Swedish Professor’s Glögg
- Traditional Version -

1 bottle dry red wine
1 bottle muscatel
1 cup sweet vermouth
1 Tablespoon Angostura bitters
1 cup raisins
1 packet CuisineMentor German Glühwein Spice Blend
¾ cup aquavit
¾ cup sugar
1 cup slivered, blanched almonds

In a 4 quart enameled pan or stainless steel pot, mix together wine, muscatel, sweet vermouth, bitters, raisins and CuisineMentor German Glühwein Spice Blend (leave in muslin bag). Cover and let the mixture stand at least 12 hours so that the flavors will develop and mingle.Shortly before serving, add the aquavit and sugar. Stir well and bring to as full simmer over high heat. Remove at once from heat, stir in almonds and serve in warmed mugs. In Sweden, a small spoon is placed in each mug to scoop up the almonds and raisins.
Serves 10.

Simple Glögg

2 bottles dry red wine
1 cup raisins
1 packet CuisineMentor German Glühwein Spice Blend
¾ cup sugar
1 cup slivered, blanched almonds
1 cup brandy or rum (optional)

In a 4 quart enameled pan or stainless steel pot, mix together wine, raisins and CuisineMentor German Glühwein Spice Blend (leave in muslin bag). Let stand over night, then stir in sugar and bring almost to a boil. DO NOT BOIL. Remove from heat, stir in almonds (and optional rum or brandy), and serve hot.
Serves 10.