© 2011 Green Kitchen Stories GKS_Christmas_gifts_2011

Blueberry Christmas Glögg

Today’s story is really easy to tell but not as easy to write down (and in a few seconds you’ll understand why).
Last Friday I did the stupidest stupidest thing. Something I think everyone who has used an immersion blender can relate to. I was pulsing ingredients for some mung bean burgers when a few pumpkin seeds got stuck in the blender. I used my finger to get them out and … accidentally touched the power button!!! I am not going to make you lose your appetite, but there were blood. And tears. Lots of them. One week later I am still in pain, but it looks like I will at least still be a 10 fingered girl (even though one of the fingers will probably never be as pretty as before). As for the mung bean burgers. Well they will have to wait a while before making it onto this blog.

Instead we made some Christmas gifts. I made a few batches of Christmas granola. I was inspired by an old recipe that you can find here and this gluten free version. I didn’t use so much dried fruit this time, only some goji berries. And I only sweetened it with apple syrup. It’s super delicious and a very popular gift.

We also made pomegranate and thyme jam that we will post next week, and our own version of the swedish Christmas drink Glögg. Scroll down for the recipe.

If you haven’t heard of glögg before it is a kind of spiced mulled wine that you drink for Advent in Sweden, Denmark and Norway. It is normally very sweet, so David made his own version on frozen blueberries and only sweetened it with apple syrup. He made one alcohol free, one with red wine and one where he also added some rhum. I don’t drink alcohol often, but even I fell in love with this, it taste like christmas in a cup.

Blueberry Glögg
Makes around 3 large bottles

If you can’t find unsweetened apple syrup you can also use 1/2 cup honey or agave. 

500 g/4 cups/1 liter blueberries, frozen will work too
1 cup/2,5 dl unsweetened apple syrup
3 cups/7,5 dl water
1 orange, zest
10 whole cloves
2 cinnamon sticks
1 vanilla bean, , sliced lengthwise
20 raisins
2 whole star anise
1 inch/2,5 cm fresh ginger, peeled and sliced
1 bottle of red wine
2 shots/80 ml of rhum (optional)

1. Place blueberries in a large sauce pan together with apple syrup and water. Bring to a boil, then lower the heat.
2. Let it gently simmer for about 10 minutes. Use an immersion blender to pulse it smooth.
3. Add the grated orange zest and all spices and let everything gently simmer for at least 20 more minutes.
To make it with wine:
4. Add a bottle of red wine (and 2 shots of rhum if you want it even stronger). Heat it, without bringing to a boil. Strain through a sieve and pour on sterilized bottles. Or serve it straight away in small cups together with some raisins and blanched almonds.
To make it alcohol free:
4. Add 2 cups water instead of the wine.

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42 Comments

  1. Melisa
    Posted 10 Dec ’11 at 16:39 | #

    Oh my goodness, the immersion blender accident is one of my greatest fears! Relieved to read that all ten digits are still in place. Take care now… oh, and the Glögg recipe is gorgeous, of course!

  2. Anouk
    Posted 10 Dec ’11 at 17:05 | #

    Holy cow! Uhm, fingers crossed this will not happen again (unplug please) but keep on cooking girl :)

  3. Posted 10 Dec ’11 at 17:41 | #

    Aj aj aj! Skönt att fingrarna klarade sig. Fint med blåbärsglögg! Själv ska jag göra äppelglögg i år.

  4. Posted 10 Dec ’11 at 18:16 | #

    I gasped out loud at your injury story – I am so sorry!! I think about things like that ALL the time when using my blenders/mixers/etc. YIKES!! I am glad you got to keep your finger. and thank you for the gorgeous photos as usual :)

  5. Posted 10 Dec ’11 at 18:29 | #

    Åh fyyyy sjutton ända in i baljan!! Det gör ont i mig av blotta tanken! Hoppas fingrarna snart mår bättre.

    Glöggreceptet måste jag helt klart testa, tack för det! :D

  6. Posted 10 Dec ’11 at 18:38 | #

    So sorry you hurt yourself- hoping you heal quickly. The glögg looks so festive and fun! The ingredient of the week at la Domestique is pomegranate and I can’t wait to see you pomegranate-thyme jam!

  7. Posted 10 Dec ’11 at 20:13 | #

    I’m so glad that I now know what glogg is! Sounds wonderful and I can’t think of a better Christmas gift.

  8. Posted 10 Dec ’11 at 20:43 | #

    yikes! I haven’t had an immersion blender mishap, but I did have a knife incident a while back. Hope your digits recover well. Thanks for the Glogg recipe. My friend is from Sweden and last year I went to her St. Lucia Day Party. I became obsessed with Glogg (and Chokoladbollar, Crepes, Lingonberry Jam,etc.). Looks perfect for the holidays! It’s the perfect gift too!

  9. Posted 10 Dec ’11 at 20:56 | #

    Aww, Luise! I am so glad you (and your finger) are feeling better.. I have done the exact same thing! (..where does that reflex come from!?) I will definitely try this glögg but where on earth do I find apple syrup in Skåne? So sweet labels btw! Much Love<3<3

    • Posted 10 Dec ’11 at 21:47 | #

      Hi Elenore! Oh no, you too :-(

      We bought the labels, alphabet stamps and ink in San Francisco, love it! The apple syrup is from the danish Årstiderne, so you might actually be able to find it in skåne as well
      Glædelig jul <3
      Luise

  10. Posted 10 Dec ’11 at 21:16 | #

    So very sorry about your finger mishap. That is terrible indeed. The glogg sounds so wonderful…I think I actually had something similar at some french friend’s house once. Take care and be pain free soon…

  11. Posted 10 Dec ’11 at 21:55 | #

    Oh no, glad you are OK. I’m so intrigued by this glogg and actually by unsweetened apple syrup. The ingredients sound so festive. I wonder if I can find that near me.

  12. Posted 10 Dec ’11 at 22:19 | #

    Ouch! I hope you are okay!
    On the plus side, your photos look beautiful and really capture that wintery-christmas feeling. I really want to try this recipe as I have never had it, or even heard of it for that matter!

  13. Posted 10 Dec ’11 at 23:09 | #

    huuu, det låter fruktansvärt! Nu kommer jag alltid akta mig extra noga, inget ont som inte har något gott med sig ;) Blåbärsglögg låter ju hur gott som helst – YUM!

  14. Posted 10 Dec ’11 at 23:10 | #

    Ouch! I hope you will be fine, although I’m hurting for you right now, God, that must’ve been extremely painful.
    On a more light-hearted note, this glögg looks absolutely amazing :) I won’t say it was worth scarring your finger for life though!
    Take care!

  15. Posted 11 Dec ’11 at 01:17 | #

    Oh gosh, that’s so scary about the blender! Glad to hear that you’ll be okay.

    That said, the blueberry glögg sounds unbelievably delicious. Thank you so much for sharing. :)

  16. Yasu
    Posted 11 Dec ’11 at 01:17 | #

    The recipe and photos are stunning, as always! But most of all – please take and look after yourself Luise. We need you in top condition to continue making and posting beautiful recipes for us all ;)

  17. Posted 11 Dec ’11 at 02:04 | #

    i gasped out loud too! you poor thing. here’s to a quick recovery. glad you are starting to feel better. things like this are always a reminder to us all to be careful. xo

  18. Posted 11 Dec ’11 at 03:19 | #

    I totally relate to your immersion blender incident – the same thing happened to me a month or two ago while making hummous. Now I know to always unplug before sticking my finger around near that blade…

    This looks delicious! I hope it helps the healing process :)

  19. Posted 11 Dec ’11 at 05:12 | #

    That is exactly what happened to me some time ago, and it was friday the 13th :(. But my fingers are now ok. The glögg sounds really delicious! Have a peaceful third Advent!

  20. Posted 11 Dec ’11 at 06:10 | #

    So sorry to hear about your accident! But, all true cooks need a few scars to show off, right? :)

  21. Posted 11 Dec ’11 at 10:18 | #

    Your poor little fingers! Accidentally turning on the blender or mixer while my fingers are pooking around is one of my biggest fears as well. Hope you will be feeling better soon and considering all of the nutritious food you eat I’m sure all ten fingers will be fine in no time. Wonderful glögg recipe and can’t wait to try it!

  22. Posted 11 Dec ’11 at 11:55 | #

    Oooooohh! Hope your finger recovers.

    And we drink the same stuff in Finland too. :) Only it’s called glögi here.

  23. Posted 11 Dec ’11 at 13:17 | #

    Stackars Luise! Krya på fingret! Härliga recept och fina bilder. Hoppas något av paketen är till mig :)

    Kram

  24. Posted 11 Dec ’11 at 13:57 | #

    This sounds delightful!

  25. Posted 11 Dec ’11 at 15:59 | #

    OH NOOOOO! Did you give the blender the finger? ;)

    I hope it heals soon!

  26. Posted 11 Dec ’11 at 19:21 | #

    That looks delicious! Can’t wait for the pomegranate and thyme jam recipe!

  27. Hjördís
    Posted 11 Dec ’11 at 22:22 | #

    We also drink it here in Iceland, we call it Jóla-glögg or Christmas-Glögg
    Love those recipes and I cant wait to try them!!

  28. Posted 11 Dec ’11 at 23:40 | #

    This looks wonderful! How long does the Glögg keep? Any special storing instructions? Thank you!

  29. Posted 11 Dec ’11 at 23:45 | #

    oh, glögg is so fantastic good :) really loves it when the christmas is coming close in December :)

  30. Posted 12 Dec ’11 at 01:47 | #

    Oh my goodness, I’m so sorry! What an awful kitchen catastrophe — I’m so glad to hear your digits should wind up all in tact after a bit of time off. Poor dear.

    I’ll raise a glass of glögg in your honor, and wish you a speedy recovery.

  31. Sini
    Posted 12 Dec ’11 at 12:40 | #

    Oh I gasped when I read about your finger… Hope it will be healed soon enough to do some christmas baking.

    In Finland glögg or glögi as we call it here, is a much loved christmas tradition. I made a delicious version of it last week using red wine, blackcurrant juice and liquer as well as some ginger, orange zest, clove and muscovado sugar. To die for! I’ll definitely give your version a try! I’m wondering how long the glögg can be kept for as I’m thinking about maybe giving a few bottles away as christams presents… Will the keep in room temperature?

  32. Posted 12 Dec ’11 at 19:24 | #

    Ekk! I’m glad you still have your finger! I’ve never done that before, but have come pretty darn close with an exacto knife blade! I love homemade edible gifts this time of year too!

  33. Posted 13 Dec ’11 at 11:30 | #

    I did exactly the same about 10 years ago, nice to know I am not alone : ) If you look close you can still see the scar.
    The glögg seems really nice, I like that is doesnt need weeks to get ready!

  34. Posted 14 Dec ’11 at 19:22 | #

    I did the same thing 5 weeks ago on Nov 9th! Had to get 8 stitches, and spent 7 hrs in the ER. I was maaking mashed cauliflower and it wasn’t really pureeing so i tried to get the big chunks out. You are not alone :) Still feels really funny and am not using the finger (left index), but yes at least no permanent damage. Happy Holidays and I LOVE your blog.

  35. L
    Posted 17 Dec ’11 at 00:06 | #

    This looks delicious! Can’t wait to try it.

  36. Posted 25 Dec ’11 at 10:13 | #

    I made your granola just twisting it a bit, turning it into a panettone granola for the upcoming holidays…And oh I loved it! It’s light and crunchy, flavorful without fats or tonnes of sugar. It will be the recipe I will always make. I got married two days ago and I had it for my wedding breakfast, too. Unforgettable. I felt really shiny and perfect :)

  37. Martha
    Posted 28 Dec ’11 at 15:44 | #

    I have a basic question. What is apple syrup? Is it the same thing as apple cider? apple juice with sugar?? I would love to make the glogg but don’t know what this is.

    • Posted 28 Dec ’11 at 23:23 | #

      Hi Martha, apple syrup is 100% natural apple juice that is heated into a syrup. It is mostly made on sweet apple sorts which gives it a very sweet taste without any added sugar. You can probably find a bottle in your local health store. You can also replace it with honey or agave syrup.
      /David

  38. Elisabeth
    Posted 23 Aug ’12 at 22:20 | #

    Hej.
    Hvis jeg nu vil lave min egen æblesirup, hvilken æblesort vil I så anbefale at bruge? Og hvordan cirka kan det gøres?

  39. Posted 6 Jun ’13 at 05:29 | #

    Great post.

  40. Posted 21 Dec ’13 at 18:48 | #

    A ‘must try this out’! :-)

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