Traditional Swedish
Christmas Drinks Recipe
By Jen E
Carter
Here are two examples of how the Swedes have incorporated the
enticing flavors of tropical spices. In glögg and non-alcoholic glögg
the liquids are steeped with various spices. What better way to keep
spirits high when the sun disappears for months? A Christmas gathering
with no glögg is unthinkable in Sweden, akin to a Super bowl party with
no beer.
Mulled Wine (Glögg)
5 whole white cardamom pods, cracked
2 whole cloves
1 1-inch piece of cinnamon stick
1 teaspoon dried orange peel
2 tablespoons brown sugar
1/3 cup Madeira or port
1 bottle good-quality red wine such as burgundy
Put all of the ingredients in a stainless steel pan and slowly heat.
Do not boil. Strain and drink immediately. For more intense flavor, let
spices steep for several hours or overnight; strain and gently reheat.
Mulled Fruit Juice (Saft Glögg)
1 orange
1 quart apple cider
2 cups white grape juice, currant juice, or cranberry-raspberry juice
1/4 cup sugar
1 3-inch cinnamon stick
8 whole cloves
2/3 cup raisins
2/3 cup blanched slivered almonds
1. Using a vegetable peeler, cut a single spiral of zest from the
orange. Reserve orange for another purpose.
2. In a large pot combine orange peel, apple cider, fruit juice,
sugar, cinnamon, and cloves. Let mixture stand 4 hours.
3. Bring to a boil over medium heat then reduce to low. Simmer 30
minutes.
4. Serve hot or cold in punch cups with a few raisins and almonds in
each serving.
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