Tasty Tuesday-- Imbolg Glogg

Hi! I don't drink much anymore, but this was what I served every February for one of my slightly infamous "Beach Party" events in February, back when the kids went to bed early enough to allow for a bit of mayhem. (wink, wink) By February, we were all heartily sick of cold weather, so a bit of spicy food, some Jimmy Buffet music, and the furnace cranked up to "tropical" did a great deal toward lifting the spirits. Guests were encouraged to drag out their beach wear, lounge on beach towels, and misbehave.


Glogg
Tradition: Before sipping this potent Swedish punch, toast everyone's good
health.

1 750ml bottle dry red wine
1/2 c raisins
1/2 c gin, vodka, or aquavit
1/3 c sugar
Peel from 1 orange
8 inches stick cinnamon, broken
6 whole cloves
2 cardamon pods, opened
1/4 c blanched whole almonds
In a large saucepan, stir together wine, raisins, gin, and sugar. For the spice
bag, cut a double thickness of cheesecloth into an 8-inch square. Place orange
peel, cinnamon, cloves, and cardamom in the center of the cheesecloth. Bring up
the corners of the cheesecloth and tie them with a clean string. Add to the
saucepan with wine mixture. Heat the mixture to simmering, and simmer 10
minutes. Do not allow to boil. Remove and discard the spice bag.

Add the almonds at the last minute before serving this dish warm. Makes 8 (1/2
cup) servings.

Hint from Lena-- Warm up your mugs, wine glasses, or punch mugs first with warm
water. Keep them warm by placing them on a heating pad and cover with a towel
until you need them. This ensures your delicate holiday service won't shatter.

I personally sprinkle a couple of almonds in each mug, then dip the glogg into
the mug. That way every guest gets a bit of the nuts.

You may also heat and serve this in the crock pot. Much more convenient. Just
remove the spice bag and stir in the almonds before serving.

Drink up, then turn up the heat with a good Changeling book. (One of mine, maybe?)
Lena Austin