Christmas glogg
with blackberry schnapps

Traditional Danish Christmas glogg.

Made with red wine, blackberry schnapps, spices, dark raisins, chopped almonds, and a little cane sugar.

If you like, you can substitute the blackberry schnapps for black currant schnapps... or elderberry schnapps.

See also...
About Danish Christmas Glogg

Ingredients

• 1 bottle of red wine
• 1-2 deciliter blackberry schnapps
• Seeds from 6-8 green cardamom pods
• 10 whole cloves
• 1 small cinnamon stick
• 150-200 grams skinned, chopped almonds
• 150-200 grams dark, organic raisins
• Cane sugar

Direction

• In a glass container, combine red wine, blackberry schnapps, spices, and raisins.
• Close the container tightly and leave it for a couple of hours in a dark place at room temperature.
• Strain the blend and add the chopped almonds.
• In a stainless steel pot, heat the blend over low heat to just before boiling. Stir occasionally.
• Do NOT boil. Boiling will burn off the alcohol.
• Sweeten to taste with a little cane sugar.

Serve your Christmas glogg steaming hot in heatproof glasses or mugs with fruits, nuts, sweets, and Christmas cookies.