Host a glögg party

Glögg (Swedish mulled wine) is an institution in Sweden, and hosting a glögg party is a simple way to bring friends together in the lead-up to Christmas. It often doesn't take much to create a cosy atmosphere. We have selected some great recipes to provide inspiration for your drinks and nibbles.

Below you will find the recipe for Christmas punch, Warm apple must, White Christmas punch, Warm orange-apple punch, Chocolate coated bars, Christmas punch truffles, Burnt almonds flavoured with orange and spice, Chocolate mint toffee, Spiced apple and walnut cake, Saffron buns, Delicious pepper nuts and Chocolate dipped meringues.


Christmas punch

Christmas punch

Ingredients
700 ml red wine
350 ml Martini Rosso
25 ml vodka
2-3 cinnamon sticks
8 cloves
1 piece of dried ginger
1 tsp cardamom
a pre-mixed bag of Christmas punch spices
140 g Dansukker Brown Sugar

Mix the spices with the red wine and brown sugar in a pan, and heat to 70°C. Leave to stand for a couple of hours. Sieve to remove the spices. Add the vodka. Heat the punch (with the lid on) for a couple of minutes.

The recipe was made by

Dansukker

Warm apple must

Warm apple must

4 glasses
Ingredients

800 ml apple juice
2 tsp Dansukker Vanilla Sugar
4 tbsp Dansukker Organic Light Syrup
juice of 2 lemons
1 stick cinnamon
1 tsp ground cardamom


Heat the apple juice and mix with the vanilla sugar, syrup, lemon juice and spices. Leave to stand for a while.
Serve hot or cold.

The recipe was made by

Dansukker

White Christmas punch

White Christmas punch

8-10 glasses
Ingredients

700 ml dry white wine
120 g Dansukker Superfine Sugar
2 pieces of dried ginger
2 pieces dried Seville orange peel
1 stick cinnamon
100 ml gin (can be omitted or substituted)


Mix the wine, sugar, ginger, bitter orange peel and cinnamon and leave to simmer for 5 minutes. Add the gin. Serve.

The recipe was made by

Dansukker

Warm orange-apple punch

Warm orange-apple punch

4 glasses
Ingredients
5 dl apple juice
4 tbsp Dansukker Brown Sugar Dry
2 cinnamon sticks
3 dl blood orange juice
1 orange, ideally blood orange

Combine the apple juice, brown sugar and cinnamon sticks in a saucepan, cover and simmer for 5 minutes. Remove the cinnamon sticks. Add the orange juice and heat the punch. Wash and slice the oranges, then cut up the slices. Put some orange pieces in each glass and add the hot punch. Serve immediately.

The recipe was made by

Dansukker

Chocolate coated bars

Chocolate coated bars

About 20-25 pieces 50 minutes
Ingredients

Bars
60 g almonds
60 g hazelnuts
180 g peanuts
25 g butter
210 g Dansukker Light Syrup
50 g sesame seeds
35 g desiccated coconut

Chocolate coating
200 g chocolate
50 g butter

Garnish
Chopped nuts


Set the oven temperature to 150 °C.

Mix the nuts in a food processor. Melt the butter and stir into the nut mixture.

Combine the remaining ingredients and stir until the mixture thickens.

Spread the mixture in a 24x30 cm pan lined with greased baking parchment.

Bake in the centre of the oven for 20-25 minutes. Leave to cool.

Meanwhile, melt the chocolate and butter over a water bath.

Spread the chocolate mixture over the nut base and sprinkle with chopped nuts. Place in the refrigerator.

Cut up into small bars.

The recipe was made by

Dansukker

Christmas punch truffles

Christmas punch truffles

makes 20
Ingredients

250 g dark chocolate, chopped
100 ml whipping cream
5 tbsp Dansukker Dark Muscovado Sugar
25 g butter
2-3 tbsp Christmas punch


Chop the chocolate.
Bring the cream and muscovado sugar to the boil in a saucepan.
Remove the pan from the heat. Add the chocolate, butter and Christmas punch and stir until a smooth mixture. Leave to cool slightly.
Flick or pipe the truffle mixture into small cases and leave to set in the refrigerator.
Sprinkle over a little cocoa powder and serve.

The recipe was made by

Dansukker

Burnt almonds flavoured with orange and spice

Burnt almonds flavoured with orange and spice

Ingredients

250 g almonds, blanched
250 g Dansukker Granulated Sugar
0,75 ml water
Flavouring
peel of 1 untreated orange
1/2 tbsp ground cinnamon
1 tsp ground cardamom
1/2 tsp ground ginger


Add the almonds, granulated sugar, water, orange peel and spices to a saucepan. Turn the heat up high until the water boils and the mass starts to bubble. Stir often using a fork.
Reduce the heat until the water has completely evaporated and the sugar has re-crystallised.
The sugar should melt but only such that it forms clumps around the nuts.
Tip the almonds out onto greaseproof paper and separate using a fork.

The recipe was made by

Dansukker

Chocolate mint toffee

Chocolate mint toffee

makes about 35
Ingredients

50 ml Dansukker Granulated Sugar
100 ml Dansukker Light Syrup, organic if preferred
50 ml Dansukker Glucose Syrup
300 ml whipping cream
2 tbsp cocoa powder
8 After Eights
1 ml acetic acid 24%


Combine the sugar, both types of syrup, cream and cocoa powder in a saucepan and boil for 20 minutes. Add the After Eights and acetic acid and stir. Cook for another 5 minutes. Do the ball test to check that the toffee consistency is right, or use a thermometer (120-125 °C). If not, cook for another minute until the right consistency is reached. Pour into a lightly oiled mould, approx. 15x20 cm. Leave to cool. Cut into pieces and wrap them in cellophane or parchment paper.

The recipe was made by

Dansukker

Spiced apple and walnut cake

Spiced apple and walnut cake

Ingredients

3 sour apples, diced.
420 g Dansukker Organic Light Syrup
3 eggs
150 g Dansukker Light Muscovado Sugar
2 tsp Dansukker Vanilla Sugar
150 ml sunflower oil
390 g plain flour
1 1/2 tsp baking powder
1 1/2 tsp bicarbonate of soda
1 tbsp ground cinnamon
1 tsp ground cardamom
1/2 tsp ground ginger
1/2 tsp salt flakes
100 g walnuts, chopped

Icing
150 g Dansukker Icing Sugar
4 tbsp whipping cream
100 ml cream cheese
2 tsp Dansukker Vanilla Sugar
3 tbsp water (add more if necessary)


Set the oven to 175 °C and grease a 2-litre sponge cake tin.
Mix together the diced apple, syrup, eggs, muscovado sugar, vanilla sugar and oil in a large bowl.
Combine the dry ingredients in another bowl and then stir a little at a time into the apple mixture to give an even mixture. Add the walnuts.
Pour the mixture into the cake tin and bake in middle of the oven for 55-60 minutes. Remove from the oven and leave to cool.
Mix all the ingredients for the icing together in a food processor. If it is too thick, add a little more water.
Spread over the cake and leave to set in the refrigerator for at least 20 minutes before serving.

The recipe was made by

Dansukker

Saffron buns

Saffron buns

32 buns 2 hours
Ingredients

1 g (2 packets) saffron (or 2 tsp turmeric, only to give color)
1 tbsp Dansukker Granulated Sugar
50 g yeast
500 ml milk
150 g butter, room temperature
140 g Dansukker White Baking Syrup
1 tsp salt
Approx. 800 g plain flour

Filling
150 g almond paste
100 g butter, temperature
1 tsp Dansukker Vanilla Sugar
50 g white chocolate

To decorate
1 egg
Dansukker Nib Sugar


Grind the saffron with 1 tbs sugar and heat the milk to 37 °C.

Crumble the yeast into a bowl and pour over the milk.

Mix in the butter, saffron, syrup and salt. Then add almost all the flour and work into a smooth dough.

Leave the dough to rise until doubled in size, about 40 minutes.

Meanwhile, prepare the filling. Grate the almond paste and mix together with the butter, vanilla sugar and chopped chocolate.

Divide the dough into four pieces, and roll out each piece into a rectangle about ½ cm thick on a floured baking sheet. Divide the rectangles into eight triangles.

Place a spoonful of filling across the triangle’s widest part and roll together from the wide part to the tip. Place the buns with the tip down on a baking sheet lined with baking parchment. Cover with a tea towel and leave to rise for about 40 minutes. Set the oven to 225 °C

Brush with beaten egg and sprinkle the tops with nib sugar.

Bake at the centre of the oven for 7-8 minutes.

The recipe was made by

Dansukker

Delicious pepper nuts

Delicious pepper nuts

Ingredients

250 g margarine or butter
200 g Dansukker Granulated Sugar
1 tbsp Dansukker Light Syrup or Dark Syrup
1 egg
1 tsp ginger
1 tsp cinnamon
1 tsp cloves
2 tsp bicarbonate of soda
approx. 6.5 dl plain flour


Mix the butter, sugar and syrup until fluffy. Add the egg and mix well. Mix in the eggs, spices, bicarbonate and most of the flour.

Knead the dough on a work surface with the remainder of the flour.

Roll the dough into walnut-sized balls. Place them on a greased baking sheet.

Bake the gingerbread nuts for 15 minutes at 150 °C.

Leave the cookies to cool on the baking sheet.

The recipe was made by

Dansukker

Chocolate dipped meringues

Chocolate dipped meringues

makes 40 small meringues
Ingredients

3 egg whites
180 g Dansukker Granulated Sugar
2 tbsp Dansukker Light Muscovado Sugar
30 g Dansukker Icing Sugar

With cognac
1 tbsp cognac
100 g white chocolate, melted
100 g pistachio nuts, chopped

With peppermint
3 drops peppermint
100 g dark chocolate, melted
50 g roasted hazelnuts, chopped


Set the oven temperature to 125 °C.
Combine the egg whites, granulated sugar and muscovado sugar in a stainless steel pan. Place the pan in a water bath (over boiling water). Whisk by hand until the sugar crystals have dissolved. Check by rubbing the egg white mixture between the fingers; it must be completely smooth.
Remove the pan from the water bath and whisk the meringue using an electric whisk on high speed until it has cooled. Add the icing sugar while whisking.
Divide the mixture into two and flavour one half with cognac and the other with peppermint.
Pipe into small peaks on a parchment-lined baking sheet. Bake in the oven for 2-3 hours or until the meringues are dry.
Dip the cognac meringues in white chocolate and chopped pistachios. Dip the mint meringues in dark chocolate and chopped roasted hazelnuts.
Store in an air-tight container.

The recipe was made by

Dansukker