Glugg, A Spiced Wine For Holiday Greetings

Photo: Patricia Turo

Ingredients

2 oranges sliced

3 ounces dried prunes

1 pound seedless raisins

6 cinnamon sticks

1 tablespoon whole cardamom seeds

14 wholes cloves

1 large can frozen grape juice

Sugar (optional)

1 gallon Port wine

1 gallon Rose wine

1/2 gallon 80- 100 proof grain alcohol (80 proof vodka may be substituted)

1 quart cranberry juice (optional)

OTHER THINGS NEEDED

24 Cheesecloth approx. 24 ” by ”

Preparation

COOK

Place the orange slices, frozen grape juice, raisins, prunes, cinnamon sticks, cardamom seeds and cloves in a large saucepan. Add just enough water to cover. Boil the mixture until the raisins are plump with liquid; about 30 minutes on high. Add small amounts of water as the water reduces from boiling. You may also add some Port wine to enhance the taste of the fruit if you plan to use it to compliment a dessert or ice cream.

Let the fruit mixture cool and then place the cheesecloth in a large strainer to cover the inside and overlap the top. Carefully pour the mixture through the cheesecloth to remove sediment. This will have to be done a few times until the liquid is clear of sediment. Set aside the fruit.

Return the liquid to the large saucepan. Over medium heat, add the Port and Rose wines and the vodka and stir. Taste to see if it needs more sugar and add according to taste. You can add the cranberry juice if you like a more tart flavor. Heat the mixture until it is warmed through; approximately 10 minutes.

DO NOT BOIL.

Your Glugg is ready to be served. Enjoy!

TIPS:

Glugg can be reheated anytime

Save empty wine and liquor bottles for storage of leftover Glugg.

NOTE: Left over fruit may be turned into a delicious Holiday preserve.