tag:blogger.com,1999:blog-27163563.post2005394260246636171..comments2009-11-12T20:07:41.277-06:00Isabellenoreply@blogger.comBlogger2125tag:blogger.com,1999:blog-27163563.post-17141851803622218232009-11-12T11:12:27.944-06:002009-11-12T11:12:27.944-06:00Gløgg<br /><br />Gløgg is Scandinavia&#39;s variant of mulled wine and basically consists of hot red wine with spices and a dash of some kind of spirit, e.g. brandy, rum, vodka or aquavit<br /><br /> <br /><br />The word comes from German via Swedish and in Norway traditionally also called bisp.<br /><br />The initial preparations for gløgg may be made the day before to allow the spices to develop.<br /><br />The day before<br /> <br />1. Boil up 2-3 dl (about 1/2 pint) water with 100 g sugar and the following spices:<br /> 5-7 peeled pods of cardamom seeds<br /> 4 whole cloves<br /> 1-2 sticks whole cinnamon<br /> Thinly shaved peel of 1 Seville orange<br /> 1 small piece of ginger, peeled and cut in two<br /> <br /> Cover and leave to infuse overnight.<br /> <br />2. Pour enough of your chosen spirit to just cover 100 g raisins . Cover with a lid and leave overnight.<br /> <br />Before serving<br /> <br />Strain the boiled and cooled spice mixture into a large glass bowl<br />Add 2 bottles red wine (claret for preference)<br />Add the soaked raisins (and any remaining spirit)<br /> <br />Warm up to boiling point but do not boil. Add more sugar and/or spirit to taste.<br /> <br />To serve, put a teaspoon into cups or glasses, pour in the hot gløgg with a few of the raisins and some blanched and halved almonds.<br /> <br /><br />Skål and Happy Christmas!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-27163563.post-83277356540697656462008-12-15T00:56:00.000-06:002008-12-15T00:56:00.000-06:002 bottles of wine and 1 3/4 liters of vodka? Wow! The only thing I don't understand is why you'd want to flame it. That would take out the alcohol, which sounds like the best part!babbselahttp://www.blogger.com/profile/17721065054558578612noreply@blogger.com