Scandinavian Gløgg

Name: Scandinavian Gløgg
Ingredients: 2 bottles red wine (preferably Burgundy), or 32 oz. blackcurrant, lingonberry, or cranberry juice for an alcohol-free version; 3 ⁄4 cups sugar; 1 whole orange; 1 tbsp cardamom seeds, cracked or crushed 1 tsp. whole cloves; 2 cinnamon sticks; 2 inches of fresh ginger, cut into 1⁄2-inch-thick slices

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Ingredients

2bottles red wine (preferably Burgundy), or 32 oz. blackcurrant, lingonberry, or cranberry juice for an alcohol-free version
3⁄4 cups sugar
1 wholeorange
1 tbspcardamom seeds, cracked or crushed 1 tsp. whole cloves
2cinnamon sticks
2inches of fresh ginger, cut into 1⁄2-inch-thick slices

Preparation

1.
Combine all of the ingredients in a heavy-bottomed pot. Heat until just starting to steam (don’t allow the mixture to boil), then turn the heat to low. Hold at a warm temperature for 2 hours to allow the spices to infuse. Serve immediately, placing a few raisins and almonds in the bottom of each cup, then ladling the gløgg over. Spike with aquavit or brandy, if desired. If preparing in advance, remove the steeped gløgg from heat, strain out the spices, and refrigerate in an airtight container until ready to use. Re-warm the gløgg until steaming hot (but not boiling) and serve as instructed.