Glogg

Glogg is a sensational warming drink for the festive season, perfect for when you come in from the cold. Traditionally made with red wine, this alcohol-free twist on it makes a good party punch too.

This requires some advance planning as the infusion time is 2 hours. After 2 hours, taste it to see if it has infused to your liking. You can infuse it for longer, or if it is ready, remove the spices and orange juice and set aside until you are ready to warm it up.

My mother would microwave this to warm it up. Don’t do that or you will destroy the enzymes and vitamins in the blackcurrants.

INGREDIENTS
Serves 4

300g frozen blackcurrants

1 litre filtered water

180ml orange juice

2 pieces of orange zest

5 cloves

6 tablespoons agave - or as needed

A star anise

A cinnamon stick

METHOD

Whizz the blackcurrants with the water in a blender - or you can use a bowl and stick blender for this. Once blended, strain out any pips and blackcurrant skin and pour the liquid into a saucepan.

Add the orange juice, zest, cloves, cinnamon, star anise and cinnamon stick and warm until the agave has dissolved.

Turn the heat off and cover with a lid for a couple of hours to allow the flavours to infuse.

Strain, return to the saucepan to warm through.

 If you are interested in more raw recipes to get you in the festive spirit, let me tell you about this seasonal ‘must-have.’ The The Perfect Raw Christmas Plan contains a step-by-step guide to make Christmas easier – find out what can be made ahead and what can be frozen plus quick tips, chef cheats, a downloadable shopping list and 26 recipes to take you from Christmas Eve through to Party Time. Recipes include Christmas pudding ice cream bombe, nut roast roulade and even a black forest gateau.