glögg

It’s almost here! The holiday where the Nordic countries have a party to celebrate that the days are starting to get longer again. The north of Sweden doesn’t even see the sun for a few days during this season. So you KNOW we have to eat well and give presents just to make it through! And after the crusades, we are also celebrating that Jesus was born. But for you people out there who are not Christians or just don’t have a holiday at the end of December, you are welcome to celebrate winter-solstices with us.

I want to share with you all a recipe for the Swedish Christmas drink called Glögg. All December we have glögg-parties where you meet up and have a few cups of hot glögg and some ginger-snaps before you head out and on to the Christmas chores again. There are as many version of the recipe as there are families, so feel free to experiment!

Glögg:
Two 1/4 –inch-thick slices peeled fresh gingerroot
1 tablespoon cardamom pods
Three 3-inch cinnamon sticks
½ tablespoon whole allspice
Two 4- by ½-inch strips fresh orange zest
1 cup vodka
1 cup Ruby Port or Portuguese white Port (red traditionally)
Two 750-ml. bottles dry red or white wine (red traditionally)
1½ cups sugar

Accompaniments:
Blanched whole almonds
Golden raisins

With flat side of a large knife smash gingerroot and lightly crush cardamom pods. In a large bowl combine gingerroot, cardamom, cinnamon, allspice, zest, and vodka. Let spice mixture stand, covered, at least 12 hours and up to 1 day.

Pour spice mixture through a sieve lined with a double thickness of cheesecloth into a kettle and stir in Port, wine and sugar.

Heat the glögg over moderately low heat, stirring, until sugar is dissolved and the glögg is warm (do not let boil!).

Ladle warm glögg into cups and add several almonds and a spoonful of raisins to each serving. Makes about 10 cups.


Big hugs and Merry Christmas, God Jul (or what ever you want to celebrate!) to all of you!
I hope Santa knows how nice you really are…