- 1 litre ginger ale
- 1 cup raisins
- 5 sticks of cinnamon
- 1 whole orange (including the peel) quartered
- 1 whole lemon (including the peel) quartered
- 1 Tablespoon whole cardamom seeds
- 1 cup sugar
- 1 11.5 oz can of frozen grape juice concentrate
- Blanched almonds
- In a large pot, simmer the first ingredients for about ½ hour.
- Add the sugar and grape juice concentrate and continue cooking until slightly syrupy.
- Strain the syrup into a container and let cool. Retrieve the raisins from the strainer and save for serving.
- To serve: Combine equal parts syrup and red wine or port. Heat until just before boiling. Remove from heat. (At this point, some people like to add a small amount of brandy.)
- Serve the hot glogg in small (espresso-sized) cups to which you will add a whole almond and a few of the reserved raisins.
Tips/TechniquesFor non-alcoholic glogg, use non-alcoholic red wine.
For children, heat the syrup with ginger ale, apple juice or white grape juice.