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Swedish Glögg
- Difficulty
Easy
Published 1998
I was sent this recipe during a culinary crusade on the part of some Swedish trade mission, and I’m sure the interested party will be only too pleased that I’ve now passed it on to you.
Ingredients
1 bottle 150 ml 2
Method
Combine all ingredients except for the raisins and almonds in a large pan and let steep, preferably overnight.
To serve, put a sprinkling of raisins and almonds in the bottom of everyone’s mug, put the pan on the heat and slowly bring almost to the boil. Strain into a jug and pour over the raisins and almonds in the waiting mugs.
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