Gløgg

Gløgg

7.5 dl red wine

2 teaspoons whole cardamom

12 pcs. whole cloves (nellik) 

4 whole cinnamon

2  vanilla bean

1 tbsp grated fresh ginger

2  star anise

400 g sugar

2 dl brandy or other liquor1 dl port wine

2 dl light raisins

2 dl chopped almonds

1 sliced ​​orange (can be omitted) 

THIS IS WHAT YOU DO 

Put wine, spices and sugar in a saucepan and heat up to 70-75 ° C (it should smoke, but not bubble boil). 

Let the gløgg simmer on low heat for at least 40 minutes, so that the flavors develop. Remove the spice by strain the gløgg, and add brandy and port wine. 

Serve the mulled wine in cups or glasses with almonds and raisins next to it. 

A slice of orange in each glass gives good freshness. 

You may want to make the gløgg the day before you serve it, so that the taste has plenty of time to develop.

Gløgg

7.5 dl red wine

2 teaspoons whole cardamom

12 pcs. whole cloves (nellik) 

4 whole cinnamon

2  vanilla bean

1 tbsp grated fresh ginger

2  star anise

400 g sugar

2 dl brandy or other liquor1 dl port wine

2 dl light raisins

2 dl chopped almonds

1 sliced ​​orange (can be omitted) 

THIS IS WHAT YOU DO 

Put wine, spices and sugar in a saucepan and heat up to 70-75 ° C (it should smoke, but not bubble boil). 

Let the gløgg simmer on low heat for at least 40 minutes, so that the flavors develop. Remove the spice by strain the gløgg, and add brandy and port wine. 

Serve the mulled wine in cups or glasses with almonds and raisins next to it. 

A slice of orange in each glass gives good freshness. 

You may want to make the gløgg the day before you serve it, so that the taste has plenty of time to develop.