Christmas

Gløgg

December 21, 2010
Author Notes

The secret to outstanding flavor in this Scandinavian holiday staple is in the addition of the Elderflower cordial and blackcurrant concentrate. It's worth the effort to find these two ingredients for a flavor that can't be matched. Happy holiday Amanda and Merrill. Cheers! —Foodie-isms

  • Serves 6-8
Ingredients
  • Current-Almond Garnish
  • 3/4 cup currents
  • 3/4 cup almonds
  • 1.5 ounces red wine
  • 1.5 ounces port
  • 1.5 ounces rum
  • 1.5 ounces cognac
  • Gløgg Essence
  • 6 Cardamom pods
  • 4 cinnamon sticks
  • 1 teaspoon ginger, grated
  • 1 tablespoon of whole cloves
  • 1/4 cup honey
  • 1 1/4 cups blackcurrant concentrate
  • 1 cup water
  • 1 lemon, thinly sliced
  • 1 orange, thinly sliced
  • 3rd Step of Recipe
  • 1 bottle of red wine
  • 6 ounces port
  • 1.5 ounces rum
  • 1.5 cognac
  • 1.5 ounces vodka
  • 1.5 ounces Cointreau
  • 4.5 ounces Elderflower Cordial
  • Gløgg essence
In This Recipe
Directions
  1. Current-Almond Garnish Add all of the garnish ingredients into a container and seal with a lid. Liquid must cover the current and almonds.
  2. Gløgg Essence Add everything to the saucepan except the lemon and orange slices. Bring this mixture to a boil and then lower heat and simmer for 20 minutes. Add lemon and orange slices for the last 4 minutes. Strain.
  3. Gløgg Combine all of the gløgg ingredients into a pot and heat for about 5 minutes. Do not let mixture boil. Add 2 Tablespoons of garnish mixture into each glass and add the warm gløgg.

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