h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

*watches the melt from hot cider steam*

::sniffs the hot cider steam wafting in the cool fall air::

Hot Cranberry Cider

8 cups apple juice (preferably all natural, no sugar added)
6 cups cranberry juice (same as above)
3 - 4 cinnamon sticks
1 tablespoon whole cloves
1/4 cup dark brown sugar
1 bottle rum (Light or dark, whatever you prefer. What we in America call a "fifth", or 750 ML.)

Wrap the cinnamon sticks, cloves and brown sugar in cheesecloth, and place in the bottom of a deep stockpot. Pour in the apple juice and cranberry juice and heat to a low simmer on medium heat on your stovetop. When the mixture is hot, turn the heat down to low and add the rum to taste. Serve hot in mugs or coffee cups.

And let's have your glogg recipe!

First, the spices:

25 g /1 oz of stick cinnamon, broken into pieces
60 cloves
10 g / 3½ oz of dried ginger root, cut into pieces
dried skin of 1½ Seville oranges (also known as bitter or sour oranges)
3 full teaspoons of cardamom seeds, crushed in mortar

Pour half a bottle (37 cl) of vodka or schnapps into a jar with a lid, add spices, let soak for at least 12 hours, but no longer than 24 hours, or else it'll turn bitter.

Strain away spices.

Add 3 bottles of any cheap red wine (personally, I like to use half bottles as that leaves me with empty bottles just suitable in size to make little gifts of the glögg).

Add 6 dl / 2½ cups / 19 oz of granulated sugar and 3 full teaspoons of vanilla sugar.

Stir well until the sugar has dissolved, pour into bottles.

Serve hot.

If you'd like to serve it the Swedish way, add raisins and sweet almonds (preferably peeled).

now is this heated (but not boiled)? just wondering because i don't see how else the sugar would dissolve...

No, it's not to be heated until you serve it.

I don't remember having any trouble getting the sugar to dissolve last time I mixed my own glögg... *scratches head*

hmm, i can never get sugar to dissolve in cold (or room temperature) liquid. maybe they make friends with the wine molecules.

That's a good question about the sugar. If it doesn't dissolve, can you strain it? Or will it be gloggy enough?

I'm wondering if maybe the alcohol helps dissolve it? I might have to make a batch this year to refresh my memory...

All in the name of science, of course!

You *dare* question my expertise regarding mixing your own Glögg? Well, I never...

Guess I'll just have to make a batch of it this year then! Hmph!

When you do, mail me a cup!

Hey, tell you what - if you find a way to attend Hyp's birthday bash in the UK next year I'll bring you a bottle! Wouldn't miss her birthday for the world, and London is only a 2 hour flight away from Stockholm (or 1 hour one way and 3 hours the other way )

Sorry, my vacations next year are already spoken for; I'm going to MR's PhD ceremony next June.

So have you actually sampled a Manchega? I hope so becuase if you haven't, you've missed out on a bit of Heaven...

The Spanish cheese? I've had a few slices in my lifetime.

Just curious if you've tried out the LCHF way of eating, because it's working wonders for me...

LCHF...Longitude Cheese Heated Fully?

Low Carb High Fat

As odd as it sounds, it works. And I get to eat whenever I'm hungry and keep on eating until I'm full - or satisfied rather, I fill up much easier on this way of eating than otherwise.