{"id":2317,"date":"2010-11-30T02:00:44","date_gmt":"2010-11-30T02:00:44","guid":{"rendered":"https:\/\/blogs.transparent.com\/swedish\/?p=2317"},"modified":"2010-11-30T07:14:25","modified_gmt":"2010-11-30T07:14:25","slug":"mulled-wine-of-the-year-arets-glogg","status":"publish","type":"post","link":"https:\/\/blogs.transparent.com\/swedish\/mulled-wine-of-the-year-arets-glogg\/","title":{"rendered":"Mulled wine of the year (\u00c5rets gl\u00f6gg)"},"content":{"rendered":"<p><a href=\"https:\/\/blogs.transparent.com\/swedish\/wp-content\/uploads\/sites\/9\/2010\/11\/blossaX-700x387.jpg\" aria-label=\"BlossaX 700x387 300x165\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-2318\" title=\"blossaX-700x387\"  alt=\"\" width=\"300\" height=\"165\" \/ src=\"https:\/\/blogs.transparent.com\/swedish\/wp-content\/uploads\/sites\/9\/2010\/11\/blossaX-700x387-300x165.jpg\"><\/a>Every year the Swedish company Blossa releases a new bottle of mulled wine (<strong>gl\u00f6gg<\/strong>). This time the taste of the year is saffran bun with cognac and pomerans. The gold colour of the bottle makes it look very Christmasy and luxurious.<\/p>\n<p>Previous tastes:<\/p>\n<p>2009 &#8211; Tangerine<\/p>\n<p>2008- Blueberry<\/p>\n<p>2007- Cinemon and sea buckthorn\u00a0<\/p>\n<p><a href=\"https:\/\/blogs.transparent.com\/swedish\/wp-content\/uploads\/sites\/9\/2010\/11\/blossa.jpg\" aria-label=\"Blossa 300x224\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-2320\" title=\"blossa\"  alt=\"\" width=\"300\" height=\"224\" \/ src=\"https:\/\/blogs.transparent.com\/swedish\/wp-content\/uploads\/sites\/9\/2010\/11\/blossa-300x224.jpg\"><\/a><\/p>\n<p>But if you want an authentic Swedish receipe you should make your own gl\u00f6gg. And don\u00b4t get rushed.<\/p>\n<p>Boil water, sugar and spices. Let them\u00a0lay in the water over\u00a0a night. Mix in spirits and wine the day after and reheat it. Add peeled\u00a0almonds and\u00a0raisins when serving it.<\/p>\n<table cellspacing=\"0\" cellpadding=\"0\">\n<tbody>\n<tr>\n<td><strong>3\u00a0dl\u00a0<\/strong> <label>Br\u00e4nnvin Special<\/label><\/td>\n<\/tr>\n<tr>\n<td><strong>7,5\u00a0dl\u00a0<\/strong> <label>r\u00f6tt vin (red wine)<\/label><\/td>\n<\/tr>\n<tr>\n<td><strong>2\u00a0bit(ar) piece(s)\u00a0<\/strong> <label>ingef\u00e4ra, torkad (dried ginger)\u00a0<\/label><\/td>\n<\/tr>\n<tr>\n<td><strong>1\u00a0bit(ar)\u00a0<\/strong> <label>pomeransskal ( skin of bitter orange)<\/label><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<table cellspacing=\"0\" cellpadding=\"0\">\n<tbody>\n<tr>\n<td><strong>5\u00a0st\u00a0<\/strong> <strong>(pieces)<\/strong> <label>kanelst\u00e5ng\/st\u00e4nger (cinnamon stick\/s)<\/label><\/td>\n<td width=\"12\">\u00a0<\/td>\n<td><label><\/label><\/td>\n<\/tr>\n<tr>\n<td><strong>1\u00a0st\u00a0<\/strong><label><strong>kryddnejlikor <\/strong>(cloves)<\/label><\/td>\n<td width=\"12\">\u00a0<\/td>\n<td><label><\/label><\/td>\n<\/tr>\n<tr>\n<td><strong>1\u00a0st\u00a0<\/strong><label><strong>kardemummak\u00e4rnor<\/strong> (cardamom seeds)<\/label><\/td>\n<td width=\"12\">\u00a0<\/td>\n<td><label><\/label><\/td>\n<\/tr>\n<tr>\n<td><strong>5\u00a0gram\u00a0<\/strong><label><strong>str\u00f6socker<\/strong> (powdered sugar)<\/label><\/td>\n<td width=\"12\">\u00a0<\/td>\n<td><label><\/label><\/td>\n<\/tr>\n<tr>\n<td><strong>4\u00a0dl\u00a0<\/strong> vatten (water)<\/td>\n<td width=\"12\">\u00a0<\/td>\n<td>\u00a0<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"excerpt":{"rendered":"<img width=\"350\" height=\"262\" src=\"https:\/\/blogs.transparent.com\/swedish\/wp-content\/uploads\/sites\/9\/2010\/11\/blossa-350x262.jpg\" class=\"attachment-post-thumbnail size-post-thumbnail wp-post-image\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/blogs.transparent.com\/swedish\/wp-content\/uploads\/sites\/9\/2010\/11\/blossa-350x262.jpg 350w, https:\/\/blogs.transparent.com\/swedish\/wp-content\/uploads\/sites\/9\/2010\/11\/blossa.jpg 675w\" sizes=\"auto, (max-width: 350px) 100vw, 350px\" \/><p>Every year the Swedish company Blossa releases a new bottle of mulled wine (gl\u00f6gg). This time the taste of the year is saffran bun with cognac and pomerans. The gold colour of the bottle makes it look very Christmasy and luxurious. Previous tastes: 2009 &#8211; Tangerine 2008- Blueberry 2007- Cinemon and sea buckthorn\u00a0 But if&hellip;<\/p>\n<p class=\"post-item__readmore\"><a class=\"btn btn--md\" href=\"https:\/\/blogs.transparent.com\/swedish\/mulled-wine-of-the-year-arets-glogg\/\">Continue Reading<\/a><\/p>","protected":false},"author":27,"featured_media":2320,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"content-type":""},"categories":[3,6],"tags":[12582,12581,43,12578,12580,12583,3446],"class_list":["post-2317","post","type-post","status-publish","has-post-thumbnail","hentry","category-culture","category-grammar","tag-arets-glogg","tag-blossa","tag-christmas","tag-glogg","tag-mulled-wine","tag-saffran","tag-swedish"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 5.0.0.1 - aioseo.com -->\n\t<meta name=\"description\" content=\"Every year the Swedish company Blossa releases a new bottle of mulled wine (gl\u00f6gg). 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