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Recipe Detail Page
Norwegian Gløgg
Winter 2014
Pronounced glurg as in berg, not glogg as in clog, gløgg is truly delicious, incredibly warming and makes your home smell divine! Don’t discard the gløgg-soaked raisins, almonds and figs; serve them on the side, as Scandinavians do, or keep them in the freezer to add to your next pumpkin or zucchini loaf.
Makes 12 to 14 small servings, about 4-oz (125-mL) each
12 green cardamom pods, bruised in a pestle and mortar or with the side of a knife
10 whole cloves
1 cinnamon stick, snapped in half
1 chunk of fresh ginger, 2 inches (5 cm)
Cheesecloth
2 bottles of red wine (Pinot Noir works well),750 mL each
½ cup (125 mL) cherry brandy
¼ cup (60 mL) akvavit
1 cup (250 mL) ruby port
¼ cup (60 mL) maple syrup—lingonberryor birch syrup would also be wonderful if you can find them
Washed peel of 1 orange
½ cup (125 mL) raisins
½ cup (125 mL) blanched, sliced almonds
5 dried figs
1 Make a bouquet garni by piling the cardamom, cloves, cinnamon and ginger onto the centre of a square of cheesecloth, then gather it up to make a bundle; tie it off with kitchen twine.
2 Set a large pot over medium heat. Add the wine, cherry brandy, akvavit, port and the bouquet garni.
3 Add the maple syrup, orange peel, raisins, almonds and figs, and allow to gently simmer for about 45 minutes.
4 Place a cheesecloth-lined colander over a second pot or slow cooker and pour the gløggthrough. Remove and discard the bouquet garni. Keep warm, covered, on very low heat and serve in small cups—this stuff is strong!
Makes 12 to 14 small servings, about 4-oz (125-mL) each
