One more week until Christmas Eve...

**12-14-12** A day that will forever be difficult for so many people to understand. Since the tragedy that struck the small town in Connecticut, I had been at a loss for words and finding it hard to feel the joy that the Christmas holidays bring. I even had times where I felt guilty for being happy in light of what happened. I spent a lot of time in prayer, discussing it with my husband and children, friends and family. We all suffer loss, some expected and some unexpected and sudden. Sometimes these things make no sense to us. I do know from experience that life should never be taken for granted. Our journey can be very long or it can be only moments long. Only God knows our time here on Earth. My continued prayers go out to the parents, grandparents and all involved in Friday's tragedy. May God lift them up, help them heal, and give them peace. 

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Danish Glögg is a traditional hot, mulled wine beverage made during the Christmas season. Most times it is made with red wine and sometimes other strong spirits such as rum or schnapps. The main spices used are cinnamon, cardamom, and cloves which give this warm beverage a wonderful aroma. Raisins and almonds are added to the mix and when served, some are added to each mug. The best part about drinking a cup full is finishing off the the tasty bits on the bottom. 

There are many recipes for this drink and most are passed down from generation to generation. It's so popular that they even sell the ready-made cartons in the grocery store along with packs of raisins and almonds...this was the route I took this evening as time was limited. I do, however, intend to try making it from "scratch" before the holiday is over.

It smells wonderful in my kitchen tonight and I have a feeling a mug full will take the bite off this winter eve. Skål!

                                
I had a request to add a recipe or two so here goes:

Christmas Glogg
With Orange Schnapps

This glogg is made with red wine, port wine, orange schnapps, spices, raisins, and chopped almonds.

If you like, you can substitute the orange schnapps for 2 tablespoons grated orange peel.

Ingredients

• 3 deciliter red wine
• 3 deciliter port wine
• 2 deciliter orange schnapps
• 6-8 green cardamom pods
• 10 whole cloves
• 1 small cinnamon stick
• 100-200 grams skinned, chopped almonds
• 100-200 grams raisins
• Cane sugar

Directions

• Pour red wine and port wine in a stainless steel pot.
• Add cardamom, cloves, and cinnamon.
• Heat to just before boiling over low heat. Do not boil. Boiling will burn off the alcohol. Stir occasionally.
• Allow the glogg to settle for at least one hour (over night is better).
• Strain and add the raisins and almonds.
• Heat to just before boiling over low heat and add the orange schnapps just before serving.
• Sweeten to taste with a little cane sugar.

Serve steaming hot in heatproof glasses or mugs with fruits, nuts, sweets, and Christmas cookies. 

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Danish Christmas Glogg

Ingredients:

1 bottle red wine
5 stripes of lemon peel (1/2 CM wide)
8 cardamom pods
5 cloves
1 stick of cinnamon (3 inches)
1.5 inch of ginger
1 cup port wine
0.5 cups almonds (blanched)
1 cup raisins (can be left in rum overnight if you want to make it more interesting)
1 cup port wine
1 cup water

Directions:

• Put the water together with the spices in a pot and let it boil for a minute. 
• Let the water/spice solution stand for at least 10 minutes. 
• Strain out the spices combine the water solution with red wine, raisins and almonds and warm up (without letting it boil). 
• Add sugar to taste (It should be sweet but not too much). 
• When the glögg is almost boiling, take it off the heat and add port wine. Serve right away…