A Christmas Tradition

The fragrance of this brew, fills our home with love and memories. It's not too early to get this one started.

Thomas' Glogg Recipe


1. About Three Days before you get started making this recipe. Purchase three navel oranges, peel them and slice the rinds into quarter inch strips. Lay the strips between paper towels and let them air dry for two or three days.
2. Other items: A large stock pot to total your fifths or quarts and gallon containers so you don't overfill your stock pot. Save all the bottles you bought, you will be re-filling them. Also a funnel plastic is okay for this, a metal sieve that can handle a small flame. (No plastic ones) A soup ladle, knife, fork, soup spoon, flame lighter, and an extra bottle or two Mason Jars would be perfact to help with any overage.
Dry ingredeints:
2a. 25 - cardamom seeds
2b. 10 - whole cloves
2c. 8 - cinnamon sticks
2d. 1/2 - teaspoon of nutmeg
2e. 1 - pound of raisins
2f. 5 - Granny Smith, or Gala appples cored and sliced into wedges that will fit back into your bottles.
2g. 8oz. of sliced almonds
2h. 1 cup of sugar cubes
Wine Liquours
3. 2 - gallons Port Wine, Gallo is perfect for the Glogg Recipe
1 Quart - Bacardi Rum light or dark, your preference.
1 Quart - Brandy "E & J "
1 Quart - Akavit Alborg is a very good brand. All of the liquors may be scaled down to fifths or even pints to diminish potentcy. Or (add a quart of filtered bottle water for the same purpose. Only after you've tasted the end brew.)
4. Pour all of the wine and liqour into the pot EXCEPT the AKAVIT.
Use sanitation consciousness. Wash the oranges and apples, minimize bare hand contact as much as possible. If you feel like drinking whatever you are pouring use a glass, never from the bottle.
4a. Add the raisins, dried orange peels, apples, cloves, cinnamon sticks, cardamom seeds give them a pinch, nutmeg.
4b. Put 5 to 6 sugar cubes into the METAL seive. pour the Akavit onto the cubes and set them on fire to caramelize them. Repeat until the cup of cubes is used up.
4c. Heat the pot of Glogg at the lowest temp or flame for two hours or so. Let the Glogg cool then begin to re-load your clean bottles. Don't forget to leave enough room in the bottles to include a little fruit (I don't like to include the cinnamon sticks, they leave a bitter dry taste) for each container and some "breathing space". Before capping the bottles let them cool a little more, and since you'll most likely be storing them make certain they are kept in a cool dry environment.
Come time to serve; pour a bottle into the crock pot, heat and serve with a cinnamon stick. Or pour into a glass and micro wave. Drink wisely, this is all about enjoying a real tasty treat. The Glogg mellows with time. The crock pot also dissipates some of the potency as well as fills the room with cheer.
Enjoy and don't over indulge..........TT