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A very festive recipe for Swedish glögg

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A very festive recipe for Swedish glögg

We wanted to take this opportunity to send our warmest wishes to you and your families for a wonderful Christmas and a healthy and happy new year. Thank you for your ongoing support.

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Jo and Jamie Robb pictured at the River Kennet near the Marlborough Tiles factory.

And because nothing quite says Christmas like the unmistakable aroma of mulling spices gently simmering, we offer you a beautifully cheering and nostalgic recipe from past travels.

The Swedish answer to mulled wine, glögg, meaning 'glowing ember' is sweet and spicy, warming and delicious.

This recipe serves ten, but can of course be halved. (Or not, if you prefer.)

From our family to yours, Merry Christmas.

Jo & Jamie Robb

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Pop the raisins in a small bowl with the rum, and allow to steep for several hours (or up to a week, in the fridge).

In a dry pan, toast the almonds over a medium heat until golden brown, then roughly chop.

Bruise the cardamom pods in a mortar and pestle.

In a large saucepan with lid, combine the port, Cointreau, orange juice and zest, brown sugar, cloves, cardamom and cinnamon sticks. Bring to a high simmer and cook uncovered for ten minutes, until reduced.

Turn the heat right down, add the red wine, cover and warm through for ten minutes to allow the flavour to infuse.

To serve, add a spoonful of the rum-soaked almonds and raisins to each glass or cup, then strain over the glögg. Serve with small spoons and garnish each glass with orange rind.


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