A gløgg variation from Hardanger in Western Norway
found on tine.no
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
How to make it
 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.
 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.
 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.