Gløgg

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.
 
 
Maj-Britt Vittrup Nielsen