Mellow Glogg For A Freezing Night Food

HOW TO MAKE AUTHENTIC NORWEGIAN GLøGG, A MULLED WINE TREAT

Steps:

• Heat the red wine slowly in a saucepot over medium-high heat. Put the cardamom, cloves, cinnamon and ginger in a spice bag and add to the pot. Stir in the sugar until it dissolves. Remove the pan from heat and let cool, approximately 2 hours. Add the aquavit to the pan and place over medium-high heat. Heat until just before mixture reaches a boil. Add raisins and almonds. Transfer mixture to a punchbowl, remove the spice bag and ladle into large glass cups with little spoons, scooping up raisins and almonds. Serves 8.

GLöGG

Steps:

• Pour the Aquavit into a jar and add two cinnamon sticks, five cardamom pods, five cloves, and the orange peel. Let it sit for a day, or better for five days. If your Glögg party is on short notice, a few hours will do, too.
• Then, pour the Aquavit together with the wine and remaining spices in your pot. Add all remaining spices, the orange slices, and the sugar. Now warm up to approx. 180°F (80°C) and stir your mixture until the sugar fully dissolves. Keep it on low heat for about 10-15 minutes. Be careful not to boil the content as that would cause the alcohol to evaporate.
• Now, use your stainer and the second pot to remove all spices and fruit remains.
• Serve in a glass cup with raisins and blanched slivered almonds.
• By the way, the spices above also make a beautiful Glögg Syrup, a variation of our Christmas-Glühwein-syrup.

MELLOW GLOGG FOR A FREEZING NIGHT

Steps:

• 1/2 bottle of red wine, all vodka and brandy and all spices, lemon, figs heated to boil and left overnight. This forms the base.
• Next day, heat and add sugar and further 5 cardamon seeds and 5 cloves.
• Add port or madeira.
• Add raisins and almonds to taste and just before serving , add a stubby of beer.
• Serve hot in glasses with some of the raisins and almonds.