½ c sugar, (or to taste)
½ c water
1 750 mL bottle dry red wine
1 750 mL bottle Port wine
1 c brandy
1 c raisins
1 c blanched almonds*
Peel of ½ orange
2 slices fresh ginger, peeled
10 cardamom pods, crushed
2 cinnamon sticks
8 whole cloves
Heat sugar and water in a large saucepan until it has dissolved.
Add liquor, raisins, and almonds. Tie the spices and peel in a square of cheesecloth (or place in a tea ball) and place into the mixture.
Heat the mixture over medium-low heat until it begins to steam (do not let it boil), 30-40 min.
Taste and add more sugar if you would like, dissolving ¼ c sugar in ¼ c water at a time.
When the mixture is warm, remove the spices and serve it immediately, making sure to float some almonds and raisins in each glass. ‘
Alternately, remove the almonds and raisins and place the glögg into jars (or bottles). Store in the refrigerator to be used within 1-2 weeks.
