Arnes Juleglogg

Ingredients for Arnes Juleglogg

Instructions for Arnes Juleglogg

To prepare the Arnes Juleglogg recipe, please follow these instructions:

The red wine (not the best you have) is poured into a saucepan, add now, Christmas wrap, port wine and whiskey in the order in question; In such a way that what comes in can only be hesitated, but does not dominate the taste (therefore the quantities will be approximate, since not all wines and spirits are just sweet / dry or strong).

Put the saucepan over low heat, heat up just below the boiling point (do not boil).

While the fires heat, almond slices come together with the raisins (the relatively many raisins in this recipe are due to the sugar and flavor, rather than a larger amount of dolphin).

The spices are placed in a small saucepan with 1 1/2 dl. Water (may be broken or cut a bit first). They cook for 3-5 minutes, poured through a sieve into the incubator, return to the small pot where they cook again for 3-5 minutes. In 1 1/2 dl. Water, (wait! To get another boil in before last).

Now come with lemon and orange slices before cooking with the dough and the final decoction of the spices.

tips:
This recipe has Arne "compiled" for a competition, printed by DR in December 1995. It won 1st prize d. 07-12-1996.