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  1. Wealth
November 30, 2012

Guest Recipe: Trine Hahnemann’s Gløgg

By Spear's

Everybody serves gløgg in December in Scandinavia, so this is when you really appreciate a homemade, not-too-sweet version

In the run-up to Christmas, we have festive recipes for you from Trine Hahnemann’s Scandinavian Christmas. Here is her Gløgg recipe, a traditional mulled wine

Everybody serves gløgg in December in Scandinavia, so this is when you really appreciate a homemade, not-too-sweet version.

750ml bottle of red wine
250ml Gløgg Extract (recipe below)
150g blanched almonds,
coarsely chopped
150g raisins

Makes 8 glasses

Combine the wine, Gløgg Extract, almonds and raisins in a saucepan. Heat for 10 minutes over a low heat, without boiling.

Serve in glasses, with teaspoons for catching the raisins and almonds.

Read more recipes from Trine Hahnemann’s Scandinavian Christmas

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Gløgg extract

Most people in Scandinavia just buy ready-made versions of this; they are fine but a bit too sweet for my taste and lack the spices. This means that everyone’s gløgg tastes the same and, as you are offered a glass everywhere in December, by the end of the month it’s a relief to taste something like this, that’s more interesting.

200ml blackcurrant juice
75ml lemon juice
20 cloves
10 cardamom pods, lightly crushed
2 x 5–6cm cinnamon sticks
200g caster sugar

Makes 2 x 250ml bottles: 1 bottle is enough for 1 quantity (8 glasses) of Gløgg

Place all the ingredients in a saucepan with 300ml of water. Cover and bring to a boil, stirring to help the sugar dissolve. Simmer for 30 minutes, then drain through a nylon sieve.

Discard the spices and pour the liquid into sterilised bottles. Seal at once. Stored in a dark, cool place, this keeps for months.

Read more recipes from Trine Hahnemann’s Scandinavian Christmas

Read more recipes from Food Friday

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