Hardanger Type of Gløgg

A gløgg variation from Hardanger in Western Norway
found on  tine.no

Hardanger Type of Gløgg

The apple juice from Hardanger is looked upon as almost as nobel as wine in Norway, and it makes a marvelous Christmas gløgg.

8 dl [1,6 pt] top quality apple juice
2 cm [4/5 inch] of fresh ginger
1 piece of cinnamon stick
2 whole cloves
1 teaspoon whole cardamom seeds
1 tablespoon honey
For serving:
1 apple
½ lemon

How to make it

[1] Set the oven to 60° C. Cut the apple into thin slices, preferably with a mandolin. Stir lemon juice with some water and turn the apple slices in the lemon water to prevent them from turning brown. Lay the slices on a baking sheet and dry them in the oven for about 2 hours.

[2] Cut the ginger into slices, put them in a saucepan with the apple juice, cinnamon stick, cloves and cardamom seeds, and warm it up. Let the mix simmer right below the boiling point for at least 5 minutes.

Hint: Adult gløgg: Add 2 dl / 0,4 pt port wine or whiskey when the heating is done.

[3] Pour in the honey and server the gløgg with the spices, both for decoration and extra taste. Put a dried apple slice in each cup. You can also decorate with  fresh apples slices if you like that better.

Tip: Hot drinks are a nice way to welcome guests on cold winter days. Serve the gløgg directly from the saucepan if your guests gather in the kitchen before dinner.