Glogg

I have been on an ethnic kick lately and did a complete Finnish Christmas this year because Kevin is Finnish. So in keeping with this Scandanavian tradition, I have to tell you about a wonderful, warm, winter alchoholic drink: glogg. I was first introduced to this from a friend that worked at Moreys in Brainerd. They had a package of the dried fruit and you added port to it. Then I found this recipe and made it for Christmas this year. I changed a few things to make it my own. When you first put the cup up to your nose, the alchohol hits you with some pretty potent fumes. Then you take a sip and you think...awww! That was warming and good, all the way to my toes! This is great to put in a thermos and take out to the fishhouse in the winter. Nothing better than pulling a walleye through the ice with a cup of hot glogg in your other hand. So here is my recipe for glogg. Enjoy!

1 bottle of dry red wine
1 bottle of port
1 bottle of brandy
10 inches of stick cinnamon (about 4 sticks)
2 dozen whole cloves
peel of one orange
1/2 cup of raisins
1 package of dried apricots
2 cups sugar

Pour the red wine and port into a stainless steel or porcelain kettle. Add cinnamon, cloves, orange peel, raisins and apricots. Warm gently, but do not boil. Boiling will burn off the alcohol and that's not what we want!

Put the sugar in a separate pan and soak it with 1/2 the bottle of brandy. Warm the sugar and brandy over a low flame. The sugar will melt and bubble until it becomes a clear golden syrup of carmelized sugar.

Add the carmelized sugar to the spiced wine mix. Cover and let mull for an hour. Be careful not to let it boil. Add the other half of the bottle of brandy and strain the mixture into a bottle. You can serve it immediately or let it age for a month or two. If you age it, make sure the bottle is filled as high as possible and sealed tight.

To serve, warm it gently over a low flame or microwave for 1 minute in a mug. Remember, do not boil. Drink while seated and give your car keys to a friend.