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Glögg came to Finland from Sweden. The Finnish word glögi comes from the Swedish word glögg, which in turn comes from the words glödgat vin or hot wine. At the end of the 19th century, glögg mixed with wine was drunk, but due to prohibition, consumption of glögg almost stopped completely.
Want to make Glogg (Hot Spiced Wine)? Learn the ingredients and steps to follow to properly make the the best Glogg (Hot Spiced Wine)? recipe for your family and friends.
Recipe courtesy of The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club’s Favorite Books and Authors by Judy Gelmen & Vicki Levy Krupp, 2012. Published by Tarcher an imprint of Penguin.
Blossa is produced by an original recipe from Grönstedts Vinhandel from the late 19th century. Until 2008 Blossa was produced by Vin- & Spritcentralen in Sundsvall. The spices are stored and prepared in a factory in Åhus where spiced glögg is produced by soaking the spices in alcohol over a month's time. The resulting mix is then sent to the ...
Glogg is is a spiced mulled wine or spirit, and his has red wine and cinnamon. Not only does it taste great — it also makes your home smell like Thanksgiving. Traditional Glogg by Siri Daly
Swedish cuisine (Swedish: svenska köket) is the traditional food of Sweden. Due to Sweden's large north-to-south expanse, there are regional differences between the cuisine of North and South Sweden .
Fruits featured in recipes include blackcurrant, apples--specifically of the åkerö variety, [3] cherries, lingonberries, raspberries, gooseberries, and pears. Another strong influence on Swedish pastries is the practice of fika. Fika is a custom involving enjoying coffee, small pastries, and quiet time to recover from everyday stress.
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