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This cold-weather winner is nothing more than red wine infused with spices, but the right flavor combinations can produce spectacular results. Here, a big-bodied red Zinfandel takes on a heady whiff of cardamom and the fresh, wintry aroma of juniper berries and three kinds of citrus fruit.

  • Servings: 6

Source: Martha Stewart Living, December 2009

Ingredients

  • 15 juniper berries
  • 7 green cardamom pods
  • 1 bottle (750 mL) red Zinfandel
  • 1/4 cup turbinado sugar
  • 3 kumquats (halved)
  • 1/2 orange (sliced)
  • 1/2 Meyer lemon (sliced)
  • 1/2 ounce (1 tablespoon) Grand Marnier or other orange-flavored liqueur
  • Orange or lemon slices, for garnish

Directions

  1. Combine juniper berries and cardamom pods in a cheesecloth sachet. Heat Zinfandel, sugar, kumquats, 1/2 orange (sliced), 1/2 Meyer lemon (sliced), and spice sachet over medium heat until sugar dissolves, about 5 minutes.

  2. Remove sachet and fruit; discard. Divide among 6 mugs or heatproof glasses. Stir Grand Marnier or other orange-flavored liqueur into each. Garnish with orange or lemon slices.

Reviews Add a comment

  • jenniealice1357
    6 NOV, 2011
    Delicious! I used dark brown sugar to sweeten and substituted dried currants for raisins in the bottom of my cup. I think bottling up a few batches would make great Christmas gifts. As a girl with Norwegian roots, I give this recipe fem stjerner (five stars).
    Reply