Description
Around the first Sunday of Advent, the glögg parties move into high gear in Sweden. Everyone loves the idea of warming themselves with a glass of hot glögg. What is glögg? Glögg can be compared to the German Gluhwein. But what makes glögg is its spices, cinnamon, cardamom and sugar. Some also add cloves and orange peel. Raisins and almonds are always the standard accessories poured into the cup with the hot glögg itself.
Ingredients
- 1 bottle (750ml) Of Red Wine
- ½ cups Sugar
- 2 whole Cinnamon Sticks
- 1 piece (About The Size Of A Quarter) Fresh Ginger
- 5 whole Cardamom Seeds, Peeled
- 2 pieces Orange Peel
- Optional Garnishes: Almonds And/or Raisins And A Splash Of Vodka Or Dark Rum
Preparation
Pour the wine into a sauce pan, on low to medium heat, do not bring to boil. Stir in sugar and whisk lightly until sugar is dissolved. Add spices and orange peel and bring almost to a boil. Pull off heat and let cool overnight. You get the best results if you let it sit for 3 days.
Before serving, strain the mixture to remove the spices. And if desired, add a splash of vodka or dark rum to taste. Reheat it gently (do not boil!) and serve in cups garnished with a few raisins and almonds.
