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Colin, Paris, France Gold Enthusiast

Posted I've given given a bottle of Swedish glögg. I know I need to heat it gently and throw in raisins and chopped almonds, but is there any special approach I need to adopt? I mean in terms of time, leaving it to infuse or whatever. Help - it's nearly Christmas! _____________________ 12-30-04, 10:31 AM gizmogram Frown I'm sorry you didn't receive a reply to this in time for Christmas, and hope that you found the information you needed. For future reference, Here is a recipe that goes into quite a bit of detail on Swedish Glogg. This message has been edited. Last edited by: DorianGreyed,

Posts: 1152 | Location: Paris | Registered: 04-28-03

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