Bruna Bönor (Brown Beans)
- 1 lb. Swedish Brown Beans
- 7 cups Water
- 3/4 cup Natural Brown Sugar
- 3/4 cup Dark Corn Syrup
- 1/3 cup Vinegar
- 3 tsp. Lo Salt
- 1/2 tsp. Nutmeg
- 1 Cinnamon Stick
- 2 tsp. Cornstarch
- 1 tbsp. Water
Wash and drain beans. Add 7 cups water. Cover and let stand overnight.
Next morning, cook lightly (cover tightly) for 3-4 hours or until beans are tender.
Add sugar, syrup, vinegar, lo salt, nutmeg, and cinnamon. Mix cornstarch with 1 tbsp. cold water and stir into beans. Simmer uncovered 15 minutes. Taste, add more water and sugar if necessary. They should have a smooth sweet and sour taste. Serve hot.
Yields: 8 to 12 servings.
Wikstrom’s Swedish Glogg Recipe
3
quarts of Port Wine
½
pint of Red Table wine
½
pint Grain Alcohol or Vodka
1
pint of Brandy
1
pint of Rum
1
pkg of Wikstrom’s Glogg Spices
Reduce ¾# of sugar to a simple syrup.
Place spices in a sauce pan with 1 pint of wine and simmer for 30
minutes.
Bring all other liquids to a simmer.
Add sugar and spices and simmer for 30 minutes (or overnight)
Cool, Strain and Serve warm
When re-heating do not boil and add more Vodka and Brandy to strength
desired.
ENJOY!
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