FINNISH JUL GLÖGG

FINNISH JUL GLÖGG image

Number Of Ingredients 12

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1 bottle ruby port wine
1 bottle inexpensive dry red burgundy
½ - 1 bottle medium sherry
Optional - 2-4 oz. brandy or cognac
8 whole cloves
4 whole cardamom seeds, peeled
4 cinnamon sticks
½ cup sugar
Fresh orange peel, to taste (about one teaspoon)
½ cup blanched, peeled almonds
1-2 cups raisins
6-8 dried figs

Steps:

For best flavor, prepare the spice mixture 1-2 days prior to serving. Mix equal portions of all the wines (about one cup each) in a medium saucepan. Add sugar and dissolve over low heat. Place the cloves, cardamom and orange peel in a piece of cheesecloth and bind into a small pouch with string. Add the spice pouch and cinnamon to the wine mixture. Slowly raise heat to a simmer (do not boil!) and cook for about an hour. Remove from heat and cover; allow mixture to cool to room temperature, transfer to an inert container and chill in refrigerator at least overnight (leave spice pouch and cinnamon in mixture to steep). One half hour before serving, pour the spice mixture into a saucepan. Add the rest of the wines, figs, raisins, almonds and brandy (optional) to the spice mixture and heat over low to medium heat until very hot. Do not allow the mixture to come to a boil. Serve in mugs. Enjoy!