Many weeks ago, I promised you a recipe for Gothenburg, Sweden’s favorite glögg. Please don’t blame my friend for the lag; she sent the recipe to me long ago and then Christmas happened and then I must have fallen asleep for four weeks. Anyhow, technically it’s not Christmas anymore, but it’s still winter in most parts of the United States (or so I’ve heard tell), so I’ll go ahead and post the recipe. That way it’ll be handy next fall when it’s time to start the arduous process of dumping all the ingredients in a bucket and then twiddling your thumbs for six weeks.
The recipe comes to us from Karin who lives in Sweden (and is, conveniently, Swedish) via her local paper, the Gothenburg Post, which publishes it every October so everyone can have a batch of dunderglögg ready by the first Sunday of Advent which is apparently when all of Sweden hauls out the Christmas lights. It’s one of those recipes that I haven’t made but plan to try next year for the holidays, assuming I can get my hands on one of the main ingredients, svagdricka, in Tucson.
Svagdricka is a very low-alcohol, mildly sweet malt beverage popular around the holidays in Sweden. I’ve seen it called a beer, a near beer, a “primitive beer”, a soft drink, and a beer/soft drink. What many internexperts (“internet experts” aka “people who write sh** on the internet. Like me. I’m an internexpert”) agree on is that it’s something of an acquired taste. I’m not hopeful about finding it around here, but I’ll think harder about it in a few months when I become start to become desperate. According to the glögg man at the Gothenburg Post, there’s simply no replacement for svagdricka. I’ve found, however, suggestions for substitutions in cooking that may or may not work well while making the glögg below. You could try a low-alcohol, malty, not-too-hoppy beer or look for Malta, which is a sweet, non-alcoholic, carbonated malt beverage that originated in Germany and is popular today in the Caribbean, areas of Africa, and parts of Europe. Malta may be as hard to find as svagdricka, but you might try your local Latin market.
Once you get past the whole “finding svagdricka” problem and the conversion of the ingredients (which I have done for you – score!), the rest of the recipe looks like a snap. You just need a bucket and some patience.
(Translated from the Gothenburg Post)
Makes: several bottles
Note that you must begin this recipe at least three to six weeks in advance of when you want to drink it. Don’t feel you have to follow the measurements exactly – add what you think will taste best to you. “ …it’s fun to make, it smells nice, and I’ve never heard of it turning out badly, no matter what you put in there it always turns out good,” says our informant, Karin. “As a matter of fact I think I’m going to go heat up a cup of that stuff right now and see if it helps warm my feet up. It’s been snowing a lot lately and my apartment is kind of cold…”
5 liter svagdricka (1.5 gallons)
5 raw potatoes, sliced
50 gr baking yeast (about 2 ¾ Tablespoons)
1 bag of cloves (about 11 grams) (about 2 Tablespoons)
1 bag of cardamom seeds (20 grams) (scant 3 Tablespoons)
about 5 cm fresh ginger
1 cinnamon stick
2 boxes of raisins (about 500 grams) (3 1/3 cups)
2.5 kilograms sugar (10 to 10.5 cups)
Mix everything in a 10 liter (probably about a 3-gallon) bucket. Cover with plastic wrap, make tiny holes in the plastic, and let sit in room temperature for at least three weeks, preferably six. Pour onto clean bottles using a siphon. Be careful not to get any of the sediment in the bottom of the bucket into the bottles.