Apple Glögg – Golden Fermented Glögg

Ingredients

• 5 litres apple juice or cloudy apple juice, concentrate works too
• 5 potatoes, peeled and sliced
• 50 g yeast
• 10 g whole cloves
• 10 g cardamom pods
• 1 piece dried ginger
• 1 cinnamon stick
• 1 sachet bitter orange peel
• 2 kg caster sugar
• 500 g raisins
• 200 g dried apples

Method

1. Mix all the ingredients in a clean 10-litre bucket.
2. Stir thoroughly so the sugar dissolves.
3. Cover the bucket with plastic wrap and poke small air holes in it.
4. Leave at room temperature for at least three weeks. The glögg should sit undisturbed and must not be stirred during this time.
5. Strain the glögg and let it settle for another week so it clears.
6. Bottle the glögg into clean bottles, preferably glass. Take care not to include the sediment.
7. Store the bottles somewhere cool until ready to drink.

Tips

• The dried apples add extra fruitiness and a lovely golden colour.
• Fermented glögg benefits from ageing – save a few bottles for next year.
• Warm and serve with raisins and blanched almonds.