Nature’s Holiday Anti-Freeze: Meyer’s Apple Gløgg
Food Ingredients:
50 grams (¼ cup) organic evaporated cane sugar 7 centimeters (3 in) vanilla bean 4 whole cardamom seeds 4 whole cloves Little bit of fresh grated nutmeg 4 whole allspice seeds 1 centimeter or thin slice fresh ginger 1/2 deciliter (1.5 oz) organic apple cider vinegar 1 liter (4 cups) organic cold-pressed apple juice 1 organic apple…diced with skin, ok 50 dried cranberries almonds (raw) …I like to use either sliced or slivered calvados (optional)
Recipe preparation:
1 Melt half of the sugar in a pot over medium heat and allow it to caramelize to a pretty golden color. Add the spices and warm them up in the caramel. Take the pot of warm sugar and add the vinegar and possible a little water if the vinegar cooks completely away. Afterwards add the apple juice, dried cranberries and the rest of the sugar. 2 Gløgg will become better if you allow a day or two for the spices to mingle. Just filter before adding the cranberries and apple. 3 Warm the gløgg up again(see personal serving note below). Right before serving a cup to your guest, add a slice (or small diced pieces) of apple along with some almonds. 4 OPTIONAL) Add a half cup of calvados to whole batch a little at a time to taste allowing each half cup to heat up before you add more. 5 PERSONAL SERVING NOTE: I like using an old mid-century stainless steel fondue pan and the heat stand. Not only does it look damn cool; but, the scent fills the room with amazing aromas. Plus, the capacity is just right for heating up enough to satisfy your guests since all you need is just a little half-cup serving for everyone.
Recipe source: Foodista recipe
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