| 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" <gaellon@inch.com> on Mar 16, 1997
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