Whenever we get together or celebrate in December we enjoy and offer homemade gløgg.
You will need: 750 ml bottle of red wine 250 ml Gløgg extract (see recipe below) 150 g blanched almonds, coarsely chopped 150 g raisins
Combine the wine, Gløgg extract, almonds and raisins in a saucepan. Heat for 10 min. over a low heat, without boiling. Spice it up with your favorite rum.
Serve in small cups with teaspoons for catching the raisins and almonds.
Gløgg extract (makes 2x250 ml. You need bottle for the recipe above) You will need: 200 ml blackcurrant juice 75 ml lemon juice 20 cloves 10 cardamom pods, lightly crushed 2x 5-6 cm cinnamon sticks 200 g caster sugar
Place all the ingredients in a saucepan with 300 ml of water. Cover and bring to a boil, stirring to help the sugar dissolve. Simmer for 30 min. then drain through a nylon sieve.
Discard the spices and pour the liquid into sterilised bottles. Seal at once. Stored in a dark, cool place, this keeps for months.