Ingredients
For the starter:
1 cup aquavit
½ cup sugar
½ cup raisins
5 whole Spicewalla black cardamom pods
5 whole Spicewalla cloves
5 whole Spicewalla cinnamon stick
1 thumb sized knob of fresh ginger
For the Gløgg:
Your starter
1 bottle red wine
Toasted almonds
Preparation
For the starter:
- Combine the sugar, raisins, cardamom, cloves, cinnamon sticks, peeled ginger, and aquavit in a medium sized pot.
- Heat the mixture uncovered on low heat for 5 – 10 minutes, stirring to dissolve the sugar. DO NOT allow the mixture to boil.
- Remove the mixture from the stove and transfer it to a bowl.
- Cover the mixture and allow it to sit for at least 24 hours (the longer the better).
- After at least 24 hours, uncover and strain the mixture to remove the raisins, cardamom, cloves, cinnamon, and ginger.
For the Gløgg:
- Combine your starter with one bottle of red wine in a medium sized pot.
- Heat the mixture on medium heat for about 10 minutes. DO NOT allow the mixture to boil.
- Once the mixture is hot, take the gløgg off the heat, or turn the heat to low if you are not serving it all at once.
- To serve, ladle into mugs and sprinkle some toasted almonds into the mugs.
- Enjoy!
