Swedish Glogg Recipe
- 2 cups water
- 12 cardamom seeds
- 2 cinnamon sticks
- 12 whole cloves
- 1/2 orange, zested
- 1 cup white sugar
- 1 cup raisins
- 1 cup blanched almonds
- 4 cups Muscatel wine, or orange Muscat
- 4 cups port wine (or Burgundy)
- 2 cups brandy
- Bring water to a boil with cardamom, cinnamon, cloves, and orange zest; stir in sugar until dissolved. Remove from heat, and allow to steep overnight.
- Place the raisins and almonds into a large saucepan. Strain the sugar water into the raisins, then pour in Muscatel, port, and brandy. Place over medium-high heat, and cook until hot but not simmering. Serve warm in a mug with some fruit and almonds in each cup.
