Recipe by Gary Hermanson
The Last Bite: Blueberry Glögg
Whether or not snow yet covers the ground, there aren’t many things that can warm your soul quite like homemade glögg, a traditional Swedish mulled wine. This treat typically comes out at Thanksgiving and stays throughout the holidays. When made at home the rich smell is so welcoming, your guests will be soothed the moment they walk through your door. This recipe was crafted for our pages by gently tweaking a long-time secret family recipe and is slightly sweet, smooth, and strong. Traditionally served warm, it is also delicious room temperature or chilled. Skål!
12 whole cloves
10 cardamom pods
1 cinnamon stick
Zest of one orange
2 tablespoons slivered almonds
2 tablespoons dried blueberries
½ cup white sugar
1 cup water
750 ml Cold River Blueberry vodka
750 ml port
750 ml cream sherry
2 drops almond extract
Combine first four ingredients plus half the almonds and blueberries in a cheese cloth and tie the top. In a small sauce pan, combine sugar and water and heat until dissolved completely, reduce heat to simmer, add spices, and steep for 45 minutes.
In a large pot, combine vodka, port, and cream sherry. Remove spice bag from sugar water, squeezing to extract all the liquid. Add spiced sugar water to large pot and heat liquid gently, but do not boil. Bottle your blueberry glögg with remaining slivered almonds, blueberries, and almond extract.
Chris has always had a love of food and its use as a medium for the creative process. Having spent many years in the restaurant industry he learned as much as he could from every person around him. Chris loves gardening at his home in Greenwood, ME and typically spends each spring planting and each fall harvesting and canning to enjoy his bounty throughout the long Maine winters.