our
Sjöblom Julglögg
our
Sjöblom Julglögg
A lot of people think it is easy to make a glögg. It all depends on what result you are happy with. It is the same thing as cooking. If someone think there is no difference in pasta, regardless of how you cook it, what kind ingredients you have into it, or how you prepare it, then I guess you are fine with what-ever glögg you drink.
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The non GMO, organic spices are carefully chosen from Sweden, and imported to the United States for the Sjöblom Julglögg production.
A lot of people think it is easy to make a glögg. It all depends on what result you are happy with. It is the same thing as cooking. If someone think there is no difference in pasta, regardless of how you cook it, what kind ingredients you have into it, or how you prepare it, then I guess you are fine with what-ever glögg you drink.
​
The non GMO, organic spices are carefully chosen from Sweden, and imported to the United States for the Sjöblom Julglögg production.
Heat The Glögg Slowly
Glögg changes in taste if heated for too long. Heat it slowly, then pour it into a thermos or a special glögg pot, kept warm with a tealight.
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Remember that alcohol starts to evaporate at 172F.
Serving Snacks With the Glögg
Classic additions to glögg are almonds and raisins, which are soaked in your glögg cup. Ginger snaps complement glögg very well, and are frequently offered.
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If you want to serve more, think of something salt and sweet in combination, maybe with some hot spices. Keep it simple though, tasty need not mean complicated.
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Here are some examples:
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Bacon-wrapped dates, Sharp cheese on your ginger snaps (Gorgonzola, e.g.), Blue cheese on sweet potato chips or with glögg-sauteed onion.
Save The Leftover Glögg
Left-over glögg should not be saved for reheating later. Instead, consider the following:
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1. Reduce by cooking the glögg over low heat until syrupy, then trickle over fresh figs.
2. Marinate desired fruit in glögg before adding to your fruit cake or other coffee cake.
3. Top off your fruit salad with raisins that have soaked in glögg for a few hours.
4. Why not add a splash of glögg when cooking the red cabbage for your Christmas dinner!