White Glögg

Ingredients for White Glögg

Instructions for White Glögg

To prepare the White Glögg recipe, please follow these instructions:

Glöggekstrakt: pour the Apple juice into a saucepan. Spice powder, ginger, vanilliestang (opened and cut into pieces) in a papirtefilter which binds to, and then down into the must. lime shell and stjerneannis also in the must. Warm slowly up to the boiling point, and take the heat. Pour in a 1 liter clean jars, cooled by and put in the refrigerator.

Stuffing: cut the apricots in fine strips and joined them in a ½ litre jars. Pour the calvados and white port wine over. Close and set aside. (Can stick for a long time-but they do not)

White Glögg: warm white wine slowly up. Add glöggekstrakten and warm up again-do not boil. Remove the Pan from the heat. Add the stuffing incl. calva and port.

Served in clear glass.

Tips:
For a weaker version can add more Apple juice or possibly. Apple cider. White glögg is more delicate and exciting than alm. Red glögg