Glögg

Let's Cook

1. Step 1.

   Combine in a large nonreactive pot: One 750ml bottle red wine; One 750ml bottle tawny port; Zest of 1 orange, removed in wide strips with a vegetable peeler; 1 cup raisins

2. Step 2.

   Tie up in a small square of cheesecloth: 4 cinnamon sticks; 10 whole cloves; 10 cardamom pods, lightly crushed; (2 whole star anise)

3. Step 3.

   Add to the pot, cover, and bring almost to a boil. Reduce the heat to low and simmer, covered, for 1 hour. Discard the spice packet and orange zest. Stir into the wine: 2 cups brandy; 1 cup aquavit or vodka

4. Step 4.

   Hold a lighted long match near the liquid until the alcohol fumes ignite. Let burn for about 5 seconds, then extinguish by covering the pot. Ladle into warmed cups (be sure to spoon a few raisins into each) and garnish each cup with: A few slivered almonds

5. Step 5.

   Serve with small spoons for the raisins and almonds. Alternatively, you may strain, transfer to bottles, and store the glögg at room temperature for several months before serving. To serve, gently reheat until warm and garnish each serving with raisins and almonds.