On Christmas morning Scandinavians often serve a traditional hot punch, in Norway this is called Glögg. Glögg is served without the fruit that is common in many British punch recipes. The standard recipe contains a fair amount of alcohol, but it is now common to make a non-alcoholic version. Many non-alcoholic versions of alcoholic drinks are insipid to say the least. However, I have served this version on several occasions to much acclaim. Why not try it out before Christmas and experiment with some changes to suit your own taste?
| Ingredients | |
| Red grape juice | 1 litre |
| Orange juice (clear) | 1 litre |
| Cranberry drink | 1 litre |
| Blackcurrant (Ribena) | 250 ml (too much dominates the taste) |
| Whole cloves | 12 |
| Cardamom | 12 |
| Cinnamon sticks | 3 |
| Fresh Ginger | a piece about 3” long by about 1” diameter |
| Raisins | Pkt |
| Almonds | Pkt |
| Ginger biscuits | Pkt |
Pour all the liquid into a large saucepan or preserving pan (stainless steel is best) with lid. Peel the ginger and slice into potato crisp thick slices. Crack the Cardamom open but do not crush.
If you have a stainless steel mesh infuser put the cinnamon sticks, ginger, cloves and cardamom into the infuser. If you do not have an infuser, then just tip the spices into the pan. Bring the liquid to just about boiling, stirring to ensure that the spices give up their savour. Remove from the heat, cover and allow to cool slowly, even overnight. Give a good stir and remove the spices.
The Glögg can be stored in a plastic bottle in the refrigerator for several days. To serve the Glögg, heat in a sauce pan or microwave until just below boiling, ladle into deep heat resistant glasses, allow the drinker to add raisins and almonds to taste. Traditionally most of the liquid is drunk and then, using a long handled spoon, the raisins and the almonds are eaten before the rest of the liquid is finished off.
The ginger biscuits are munched at any time. This recipe does not contain any added sugar, if you prefer a sweeter version add some Demerara sugar when heating prior to serving.
Good Glögging!
