GLØGG EXTRACT Makes 2 x 250ml bottles
200ml blackcurrant juice 75ml lemon juice 20 cloves
10 cardamom pods, lightly crushed
2 x 5–6cm cinnamon sticks 200g caster sugar
YOU WILL NEED 2 x 250ml bottles Nylon sieve or muslin
Victoria Park
1 Place all the ingredients in a saucepan with 300ml of water. Cover and bring to a boil, stirring to help the sugar dissolve.
2 Simmer for 30 mins, then drain through a nylon sieve.
3 Discard the spices and pour the liquid into sterilised bottles. Seal at once. Stored in a dark, cool place, this keeps for months.
GLØGG Makes 8 Glasses
750ml bottle of red wine 250ml Gløgg Extract
150g blanched almonds, coarsely chopped 150g raisins
1 Combine the wine, Gløgg Extract, almonds and raisins in a saucepan. Heat for 10 mins over a low heat, without boiling.
2 Serve in glasses, with teaspoons for catching the raisins and almonds.
Both recipes from Scandinavian Christmas by Trine Hahnemann, published by Quadrille Publishing Limited
Rick Stein to
14.12.17 07.01.18
www.gourmetpicturecompany.co.uk
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