GLÖGG

Country Living (UK) - - Food & Drink -

Prepa­ra­tion 5 min­utes, plus in­fus­ing Cook­ing 10 min­utes Makes 1 litre Glögg is sim­i­lar to mulled wine. The big­gest dif­fer­ence, which took me some get­ting used to, is that peo­ple pop in a spoon­ful of glögg mix, which is made up of raisins and blanched al­monds. By the time you’ve fin­ished your drink, you’ve got some raisins and al­monds plumped from the warm liq­uid.

1 cin­na­mon stick, bro­ken 10 cloves 2-3 pieces of dried gin­ger or 1 tsp peeled, freshly grated gin­ger 5 crushed car­damom pods zest of 1 orange 8 raisins 100ml vodka 750ml red wine 100g caster su­gar 10-20 blanched al­monds and 4 tbsp raisins, to serve (op­tional)

1 Place the cin­na­mon, cloves, gin­ger, car­damom, orange zest and raisins in a jar and top up with the vodka. Put the lid on the jar and leave to in­fuse for a week in a cool, dark place. 2 Af­ter a week, pour ev­ery­thing into a saucepan with the red wine and su­gar. Heat un­til the su­gar dis­solves (don’t let it boil). Leave to cool, then pour into a jug through a sieve to re­move the spices and pour into ster­ilised bot­tles. 3 Be­fore serv­ing, gen­tly warm it up. Add sev­eral al­monds and a cou­ple of raisins to each glass if you like and top up with the glögg.

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