As it gets colder, windier, and generally gloomier as the season progresses, I thought to try my hand at making glögg. Usually we buy a few bottles of the non-alcoholic version from Crate and Barrel or World Market, but I didn't see it for sale this year in any local stores. I looked in The Nordic Cookbook and saw the recipe would take a week, so I looked around some more. This recipe from Fika couldn't be easier.
You just need to cut a couple of figs and ginger, zest of an orange and measure out some spices, then throw it all in a jar to soak in some alcohol of your choice (I used Jim Beam whiskey) for at least four hours. I soaked mine overnight for almost 12 hours and it was delicious.
After it soaked for some time, I strained the mixture, and preserved the figs and raisins for serving with it later.
Then I heated up the mixture with my wine of choice (Charles Shaw Cabernet Sauvignon worked great) and served it up.
I highly recommend this recipe, located on page 126 of Fika: The Art of The Swedish Coffee Break, with Recipes for Pastries, Breads, and Other Treats by Anna Brones and Johanna Kindvall.
The Nordic Cookbook: Cardamom Cake (Kardemummakaka)
The Nordic Cookbook: Swedish Gooey Chocolate Cake (Kladdkaka)
