Most of the cranberries went into a rye sourdough fruit and nut bread that Markus made, but the rest were reserved for cranberry sauce. We had a leftover bottle of glögg from last year (actually, maybe from two years ago, since we spent the run-up to last Christmas in Hong Kong) and I got the idea of making a cranberry sauce flavored with glögg. The tart cranberries and the sweet, spiced glögg worked perfectly together! The glögg I used was the low-alcohol version that you can buy in regular grocery stores here in Sweden, but using glögg with higher alcohol content will work as well! The alcohol will vaporize during the boiling.
Cranberry sauce with glögg
80 g sugar
½ dl water
3/4 dl glögg (the regular red-wine kind)
3½ dl cranberries
Bring water and sugar to a boil. Add glögg and cranberries and let simmer over low heat for about 10 minutes or until the cranberries pop.
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