SWEDISH GLOGG

SWEDISH GLOGG image

Yield 1.5 quarts

Number Of Ingredients 11

2 cinnamon sticks, broken into pieces
1 teaspoon cardamom pods
1 small piece ginger, peeled
Grated zest of 1/2 orange
6 whole cloves
1/2 cup vodka
1 (750-ml) bottle dry red wine
1 cup ruby port or Madeira 1 cup sugar
1 tablespoon vanilla sugar (see note)
1/2 cup blanched whole almonds
1/2 cup dark raisins

Steps:

Crush the cinnamon and cardamom using a mortar and pestle (or put them on a cutting board and crush them with the bottom of a heavy pot.) Place in a small glass jar and add the ginger, orange zest, cloves and vodka. Let stand for 24 hours. Strain the vodka through a fine sieve into a large saucepan; discard the spices. Add the red wine, port or Madeira, sugar, vanilla sugar, almonds and raisins, and heat over med ium heat just until bubbles start to form around the edges. Serve the glogg hot in mugs, with a few almonds and raisins in each one. Keep any remaining glogg warm over very low heat until ready to serve. Do not let boil. Note: To prepare vanilla sugar, bury a vanilla pod in a canister of granulated sugar and allow to stand for a few days before using. Use the sugar in desserts and sweets, or stir into hot coffee or chocolate.