Nature’s Holiday Anti-Freeze: Meyer’s Apple Gløgg
A few year ago I stumbled upon this recipe by our cousin Claus Meyer and have enjoyed it ever since as an alternative to the red wine classic by our mother. It’s a wonderful cider version that you surely will make again and again to aid in keeping warm on those cold holiday nights. Here is the recipe modified a bit by me for you. Original blog post: http://water-from-the-vine.blogspot.com/2010/12/natures-holiday-antifreeze-meyers-glgg.html
Total Steps
4
Ingredients
13
Tools Needed
4
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http://motherrimmy.com/wordpress/?p=4166Ingredients
- 50.0 gram organic evaporated cane sugar
- 7.0 centimeter vanilla bean
- 4.0 whole cardamom seeds
- 4.0 whole cloves
- fresh grated nutmeg
- 4.0 whole allspice seeds
- 1.0 centimeter fresh ginger
- 0.5 deciliter organic apple cider vinegar
- 1.0 liter organic cold-pressed apple juice
- 1.0 whole organic apple
- 50.0 gram dried cranberries
- raw almonds (sliced or slivered)
- calvados(optional)
Instructions
Step 1
Melt half of the sugar in a pot over medium heat until it caramelizes to a golden color. Add the spices (vanilla bean, cardamom seeds, cloves, nutmeg, allspice seeds, and ginger) and warm them in the caramel. Carefully add the apple cider vinegar to the warm sugar, adding a little water if the vinegar cooks away completely. Then, add the apple juice, dried cranberries, and the remaining sugar.
Step 2
For best flavor, allow the gløgg to rest for 1 to 2 days for the spices to mingle. Before re-warming and serving, filter the gløgg to remove the spices and any cranberries.
Step 3
Re-warm the gløgg. Just before serving, add a slice (or small diced pieces) of fresh apple and some almonds (sliced or slivered) to each cup.
Step 4
Optional: Gradually add up to half a cup of calvados to the whole batch, tasting as you go. Allow each addition to heat up before adding more.