Glug Recipe – Eats Now

Name: Glug
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 quarts (2850 ml) (or two 1.5 liter bottles) port wine; 1/2 cup (125 ml) skinned almonds(boil ahead of time to remove skins); 2 cardomon seeds, shelled; 1 orange peel; 6 whole cloves; 4 sticks cinnamon; 3/4 cup (175 ml) raisons; 3/4 cup (175 ml) prunes; 3/4 cup (175 ml) granulated sugar; 3 cups (700 ml) (or one 750 ML bottle) 190 proof grain alcohol

Servings: persons

3 quarts (2850 ml) (or two 1.5 liter bottles) port wine
1/2 cup (125 ml) skinned almonds(boil ahead of time to remove skins)
2 cardomon seeds, shelled
1 orange peel
6 whole cloves
4 sticks cinnamon
3/4 cup (175 ml) raisons
3/4 cup (175 ml) prunes
3/4 cup (175 ml) granulated sugar
3 cups (700 ml) (or one 750 ML bottle) 190 proof grain alcohol

1
You'll need a large soup pot with a lid, and a small sauce pan.
2
Pour the wine into the pot.
3
Add all other ingredients except the sugar and the 190 proof grain alcohol.
4
Set pot on stove at high heat.
5
Bring just to boiling, then reduce heat to maintain a slow simmer.
6
In the sauce pan, burn about half the sugar until it is brown and caramelized.
7
Add the caramelized sugar and the remaining granulated sugar to the pot.
8
Continue low simmer, stirring occasionally for 1/2 hour.
9
Pour in the 190 proof grain alcohol, turn heat to high setting, and bring just to a boil.
10
Turn off heat.
11
When batch cools a little, light it off with a match and let it burn for only 10 seconds.
12
Put out the fire with the lid.
13
Remove the fruit, spices and other solids with a slotted spoon.
14
Pick out and save the almonds; discard other solids.
15
Serve glug hot in small cups with an almond in each cup.
16
Glug can be stored indefinately in bottles; use the empty port bottles.

539

kcal

Calories

Fat

136

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 quarts (2850 ml) (or two 1.5 liter bottles) port wine, 1/2 cup (125 ml) skinned almonds(boil ahead of time to remove skins), 2 cardomon seeds, shelled, 1 orange peel, and more.

Yes, Glug falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Glug

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