Holiday Eats: What dish do you look forward to each year at the Christmas party? Share the recipe if you can!
Every year, for as long as I have been alive, my Uncle Steve has made a cider-brandy beverage called Glugg! From Thanksgiving through the end of Steeler season, it makes an appearance at all of the big events.
As little ones, we drank a non-alcoholic version (so…spiced cider). As adults? Full octane! And it is obviously crucial that you know my grandma loved the raisins.
- 2 quarts apple juice
- 3 cinnamon sticks
- 2 T whole cloves
- 8 whole cardamom pods
- Dash of nutmeg
- 1/2 pound golden raisins
- A fifth of dark rum (or to taste)
- A fifth of brandy (or to taste)
- Shell cardamom pods and crush seeds between two spoons. Mix cardamom with cinnamon, cloves, and nutmeg.
- Place all spices in a clean handkerchief and tie tightly with a string.
- Place spice sack in apple juice and simmer covered for 30 minutes.
- Pour in raisins and let stand overnight.
- Before serving, bring apple juice to a boil.
- Reduce heat and let stand for one hour, uncovered.
- Add rum and brandy, heat but do not boil.
- Serve in mugs.