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Gunnar Damström
22-12-08, 20:00
In case somebody mislaid the glögg recipe, here it is. The Quarterely editors wish everybody a Merry Christmas and a Happy New Year. B.t.w. if you wondered where the winter went, look no further. It is here in Seattle. We have a foot of snow and temperatures the day before were down to 18 oF. Beautiful, though.

You need:

• One bottle Merlot or other low acidic red wine
• 1 cup of vodka
• five sticks of cinnamon
• 20 cloves
• 1” piece of fresh ginger (or two tsp. of crystalline ginger)
• 1 teaspoon crushed cardamom seeds
• 1 teaspoon of orange peel
• 6 tablespoons sugar (to taste)
• Raisins
• Scolded, peeled almonds

Crush the cardamom and the cinnamon sticks. Slice the ginger. Put the spices in a glass jar with a lid. Pour the vodka over the spices. Let stand over night at room temperature.

Pour the spiced vodka through a fine sieve. Boil the wine and let the sugar dissolve. Add ½ cup of the spiced vodka to the hot wine. Place some raisins and almonds in the glasses. Pour over the glögg. Enjoy. Note. This brew sure helps keep the cold outside. However, do not plan to serve a gourmet dinner immediately following. The heavy spices have pretty much anesthetized the taste buds. Call a cab to take the guests home.