| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Mixed drink, Punches, Beverages | 12 | Servings | |
INGREDIENTS
| 1 | Orange | |
| 8 | Whole cloves | |
| 1 | tb | Cardamom seeds |
| 2 | Cinnamon stick | |
| 1 | pt | Water |
| 1 | c | Sugar |
| 1 | c | Seedless raisins |
| 1 | c | Blanched almonds, whole |
| 2 | Bottles dry port or red Bordeaux wine, 750 ml each | |
| 2 | Bottles aquavit or vodka, 750 ml each |
INSTRUCTIONS
Here are some recipies for party punches that include alcohol. Some are wine-based, others liquor-based. All are for 12 four ounce servings, and all are from _The New Doubleday Cookbook_ by Jean Anderson & Elaine Hanna. Peel oranges in long strips with vegetable peeler; use oranges for other purposes. Tie orange peel in cheesecloth with spices. Put spice bag in large non-aluminum kettle with water and sugar; simmer uncovered 5-10 minutes until sugar dissolves. Add raisins and almonds and simmer 3-5 min more. Cool slightly, add wine and aquavit or vodka, cover and store overnight. To serve, remove spice bag and heat glogg to steaming, but not boiling. Make sure a few raisins and almonds make it into each cup. Recipe by: Jean Anderson & Elaine Hanna Posted to MC-Recipe Digest V1 #519 by "Master Harper Gaellon" <[email protected]> on Mar 16, 1997
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