Ingredients:

1 (28-ounce) bottle white table wine, or 4 cups white grape juice

4 cups cranberry juice

8 whole cloves

1 (1-inch) piece fresh ginger, peeled

2 (3-inch) cinnamon sticks

1/4 to 1/2 cup sugar



Directions:

1) Combine wine, cranberry juice, cloves, ginger and cinnamon in a large bowl. Refrigerate for 24 hours before serving.

2) Pour into a large stockpot and heat until almost simmering. Glogg should be 150 to 170 degrees F for serving. Ladle into small, warmed cups and serve. Yield: 10 servings.

This recipe is being linked to:

Designs By Gollum - Foodie Friday