One of the things I look forward to during Christmas is Gløgg with aebleskiver. Although I have a pretty standard gløgg recipe, this year I felt like I had to change it a little. Mostly because I will only be making it for Dan and myself. I basically needed a smaller quantity and I wanted something quicker.

So this year we made a gløgg base which we let stew for 2 days before removing all the bits and storing in a sterilised jar in the fridge. So whenever we feel like it, we can just heat up a small bit of it with some port thrown it at the very end.

The best part of this is probably that we can customise our drinks to our liking. I honestly like it just with the port and raisins soaked in rum and almonds, while Dan just likes it with the raisins and a dash more sweet rum.

Recipe
750ml of red wine
75gm of sugar
3 Cinnamon sticks
8 cloves
8 cardamom pods
2 star anise
Half a lemon sliced
1 Orange sliced
Port
Sweet rum
Akuavit/Vodka (or omit)

Garnish
Soak 25ml rum with 5 tablespoons of raisins
Sliced almonds
Orange slice
Star Anise
Cinnamon Stick

Method
1. Heat up spices, add wine and sugar. Bring to a simmer.
2. Store in a sterilised jar for 24 – 48 hours.
3. Remove spices, oranges and lemon slices with a clean dry spoon or strain it out.
4. Store in a sterilised jar and use as required.

Serve
1. Heat up 1 part gløgg base, once it comes to a simmer drop the heat further and add 2 parts port.
2. Once that is warm, add 25mls rum and a tablespoon of akuavit.
3. Serve with raisins and almonds.