by Katherine Perry
- 2 bottles of red wine, 750 milliliters each
- 1 bottle of port
- 1⁄2 cup almond slivers, blanched
- 1⁄2 cup dark raisins
- 20 cloves
- 20 cardamom pods, gently cracked
- 4 cinnamon sticks
- 1 cup sugar
- 1 bottle of Aquavit (most any liquor works for this: brandy, vodka, etc.)
Pour wine, port, almonds, raisins, cloves, cardamom pods, and cinnamon into a medium pot and set over low heat.
In another medium saucepan, combine sugar and half of the bottle of Aquavit, and boil until mixture just starts to turn light brown, 10 to 15 minutes.
Pour into warm wine mixture. (The sugar will harden, but don’t worry: it will melt again.) Bring the glögg to a bare simmer for at least a half hour and up to two hours. Strain and return to pot, and add additional Aquavit to taste.
Serve hot in mugs. Garnish with fresh almonds, raisins, and a dash of ground cinnamon or a cinnamon stick.
Yield: 10-12 servings