Glogg

Snuggle up to a cup of glogg [GLUHG], a traditional Scandinavian mulled-wine Christmas punch. Its spot-on for chilly nights.

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  • Makes: 16 servings
  • Serving Size: 4 to 6 ounces
  • Prep: 20 mins
  • Slow Cook: 5 hrs to 6 hrs (low)

Glogg

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Directions

  1. With a paring knife or vegetable peeler remove the peels from tangerines in strips; set aside. Wrap fruit in plastic wrap; chill until needed. For spice bag, cut an 8-inch square from a double thickness of 100-percent-cotton cheesecloth. Place tangerine peel, the 4 cinnamon sticks, the ginger, cloves, and cardamom pods in the center of cheesecloth. Bring up corners of the cheesecloth; tie bag closed with clean 100-percent-cotton string.
  2. In a 6-quart slow cooker combine spice bag, Merlot, port, sugar, vodka, figs, and cranberries.
  3. Cover and cook on low-heat setting for 5 to 6 hours. Discard spice bag and cinnamon sticks. Just before serving, slice tangerines; add to cooker.
  4. To serve, ladle wine mixture into mugs. Garnish each serving with an additional cinnamon stick.
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Nutrition Facts (Glogg)

  • Per serving:
  • 258 kcal ,
  • 6 mg sodium ,
  • 33 g carb. ,
  • 2 g fiber ,
  • 24 g sugar ,
  • 1 g pro.
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