12/12/2014

GLÖGI, GLÖGG, MULLED WINE, VIN CHAUD, GLÜHWEIN. WHATEVER YOU CALL IT, IT'S HERE.


I like dogs, my husband likes cats. I’d rather stay indoors, he enjoys the outdoors. I take my showers hot, he showers with this weird, almost lukewarm water. I’d love to start the glögi season in November, my husband would prefer saving it for the holidays.

With the dog vs. cat thing we shall never agree but otherwise we're doing just fine. Being together requires compromising: He forces me to go out, we never shower together and I start drinking glögi only after 6th of December, the Finnish Independence Day.

Last Saturday was the 6th, so here you go, one with redwine, black currant and a quite traditional spice combo and the other with white wine, elderflower, lime and mint. Kind of a warm winterly Hugo.


ELDERFLOWER GLÖGG

3 dl elderflower cordial (= concentrate, mine was 1:5 and it worked perfectly)
1 tbsp lime juice
fresh mint
75 cl white wine
  1. Measure the elderflower cordial and lime juice in a sauce pan.
  2. Add some chopped up mint leaves and bring to boil.
  3. Pour in white wine, heat up, but make sure not to boil anymore.


BLACKCURRANT GLÖGG

200g frozen blackcurrants
5 dl water
2 cm piece of fresh ginger
2 cinnamon sticks
1 tsp cloves (whole)
1/2 tsp cardamom (I only had ground cardamom)
1/4 lemon (wedge)
1/4 orange (wedge)

1,5 dl dark muscovado sugar (or less or more, depending how sweet or unsweet you like it)
75 cl red wine
  1. Put the frozen berries with water and all the spices and fruit wedges in a pot, bring to boil and let simmer for 30 minutes.
  2. Pour the juice through a sieve and then back to the pot. Add sugar and bring again to boil. Mix well so all the sugar dissolves.
  3. Add red wine and heat up, don't boil!
  4. Serve with almonds and raisins.


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