Glögg - Scandinavian Hot Spiced Wine

This is very good. You can make it de-alcoholised or high-octane, whatever your preference. I must admit, the recipe I have specifically calls for de-alcoholised wine, so I'm not sure what, if any changes you would have to make to the method. 

You will need a large pot to make the recipe and heatproof vessels for serving and drinking. As well, a piece of cheesecloth and kitchen twine for a spice bag will be needed.

Makes 20 to 30 servings

2 bottles red wine ~ 750 mL (de-alcoholised or high octane, your preference)

4 oz candied orang peel (dried orange zest* may be substituted)

4 oz cinnamon sticks

40 whole cardamom pods

50 whole cloves

6 oz slivered blanched almonds

6 oz raisins

white granulated sugar to taste* (approximately 2 to 3 T)

- Make a spice pouch by wrapping the candied orange peel, cinnamon sticks, cardamom and cloves in cheesecloth ~ tie up with kitchen twine.

- Pour wine into pot and bring to a boil over medium heat.

- Add the spice pouch to the wine and continue boiling for 15 minutes ~ stir occasionally.

- Stir in the almonds and raisins and continue to boil for an additional 15 minutes more.

- *At this point if using orange zest instead of candied orange, add in sugar to taste. Stir until sugar is dissolved.

- Serve hot in cups with a few almonds and raisins included in each serving

**Note**

This may be made ahead and heated again just before serving. However, the almonds and raisins should be removed from the liquid if you are making it ahead. If left in, the fruit and nut mixture will absorb much of the liquid if left too long. Simply strain them out and just add back in upon re-heating.