My first married year (or 8 months) was spent in Sweden, and since returning to Canada, I've wanted to go back. I especially want to go back around the Christmas holidays.
When I was thinking of my favourite recipe for today's challenge with Amber and Neely, I immediately thought of any of the Swedish traditions that I miss.
There are the delicious Pepparkakor (or Ginger snaps) in their traditional shapes of pigs, stars, men and ladies. Eating lots of ginger cookies is said to give you a kind demeanor... plus they taste amazing.
And THEN there is Glogg. The name doesn't give any hint to the deliciousness of this mulled wine. This would easily be my favourite holiday recipe, and it is simple to prepare. I have a few recipes for either an alcoholic or non-alcoholic version. Hubby and I came home for the holidays, and we brought 3 bottles of the stuff home with us.
I've used an alcoholic version and a non-alcoholic version in the past. The portion sizes when you drink it are small, so it's not something you're meant to get drunk from.
Glogg was originally made by adding all kinds of spices to cover up the bad taste of the alcohol, but now there are many different variations of non-alcoholic and alcoholic glogg.
Non-alcoholic Glogg:
10 whole cloves
7 cardamom pods, crushed
2 cinnamon sticks
1/2 inch piece of ginger root
2 gallons apple juice or cider
1/3 cup sugar
sliced almonds
Put cloves, cardamom pods, cinnamon sticks and ginger into a piece of cheesecloth and tie it together.
Pour the juice or cider into a slow cooker, then add spices.
Cook on low for 4 hours, or high for 2 hours and serve with the sliced almonds.
I can't wait to make this again!
-A
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