🎄Time to make your own "glögg" (Swedish mulled wine) + Holiday orders! 🎄

The holiday season is approaching so fast and we are grateful for each and every one of our wonderful customers. Many thanks to all who stopped by at Fjällräven last weekend for some glögg and fika. For you who missed the glögg-event, please check out the glögg recipe below to make your own delicious fragrant Swedish mulled wine.

As for this week, you can place your Hävenly order as usual by 6 pm tomorrow (Thursday) with pick-up at Savory Spice this Friday.

🎄🎄🎄Holiday orders 🎄🎄🎄
Our bake-at-home bread mixes make excellent holiday gifts (or just treat yourself to the smell of fresh-baked bread!). Please be sure to order your Morning Oat Bread Mix and Rustic Bread Mix for shipping by the end of this week to ensure proper delivery before the holidays! Any holiday orders for local pick-up need to be placed by Tuesday, December 21 for pick up at Savory Spice on Thursday, December 23. We will continue to bake throughout the end of the year but will take the last Fridays of the year off. Therefore next week is the last week for special orders for this year. You can of course continue to pick up our products at Black Cat Farmstand, Cheese Importers, Cured, Nude Foods Market, and South Street Market.

SWEDISH GlöGG RECIPE

As a child, I loved glögg served with almonds, raisins, and pepparkakor and being a December child, I always associated it with my birthday and Santa Lucia. As I got older, I did enjoy the grown-up version of glögg - still served with raisins and blanched almonds - and there were lots of different types one could get at Systembolaget. Only when I moved to the US did I start to make it myself, and I enjoy this recipe by Chef Marcus Samuelson as published by Bon Appétit. If you have a favorite glögg recipe, I'd love to hear from you!

If you'd like to serve your kids some glögg you can pick up glögg at World Market and simply mix it with hot water (if you are in a rush and want to make an adult beverage, mix it with red wine).

Ingredients (make about 1 1/2 quarts)

2 cinnamon sticks, broken into pieces
1 tsp. cardamom pods
1 small piece ginger, peeled
Zest of ½ organic orange
6 whole cloves
½ cup vodka
1 750-ml bottle dry red wine
1 cup ruby port or Madeira
1 cup granulated sugar
1 Tbsp. vanilla sugar
½ cup blanched almonds (I prefer to cut up the almonds, but you can serve them whole)
½ cup dark raisins

Preparation

Step 1

Crush cinnamon and cardamom in a mortar and pestle (or put them on a cutting board and crush with the bottom of a heavy pot.) Transfer to a small glass jar and add ginger, orange zest, cloves, and vodka. Let sit for 1 day.

Step 2

Strain vodka through a fine-mesh sieve into a large saucepan; discard spices. Add wine, port, granulated sugar, vanilla sugar, almonds, and raisins and heat over medium just until bubbles start to form around the edges.

Step 3

Ladle glögg into small mugs, with a few almonds and raisins in each one. Keep any remaining glögg warm over very low heat until ready to serve (do not let it boil unless you want it kid-friendly).

Trevlig helg och God Jul!