For Christmas, meet Robert Aronsson of Leijontornet & Victory Hotel who shares culinary traditions from the land of long winter nights: Sweden.
"The high point of Christmas in Sweden is the year's biggest buffet - a smörgåsbord of traditional delicacies, both hot and cold, given an extra festive flair for Christmas Eve," Robert explains from his restaurant in the heart of Stockholm's Old Town.
"In my opinion, nothing is more typical than Glögg, a potent mulled wine flavored with sugar and spices that is served with gingerbread in the days leading up to Christmas, evoking all the warmth and scents of Christmases past.
"It is best drunk hot, and usually served only during Christmas holidays with peeled (or simply chopped) almonds and raisins.
"The Glögg will be even spicier and more flavorful if you bottle it and leave it for a week. You can also leave out the vodka if you want something with less alcohol."
- Crush the cinnamon and cardamom. Peel the lemon. Put all the spices and peel into a glass jar with the vodka.
- Cover. Leave overnight. Strain the vodka, discard the spices.
- Mix the spiced vodka with the wine and sugar.
- Heat all the ingredients in a large saucepan until steaming hot. Do not boil! Stir and taste.
- If not sweet enough, add more sugar. If too sweet, add more wine.
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