Swedish Glögg with Cardamom, Almonds and Raisins

What you need

• 750 ml (1 bottle) dry red wine, fruity, inexpensive
• 100 ml vodka, or aquavit or brandy
• 100 g (1/2 cup) sugar
• 2 cinnamon sticks
• 10 green cardamom pods
• 8 whole cloves
• 2 cm fresh ginger
• 1 orange, unwaxed, peel only
• 50 g (1/3 cup) raisins, for serving
• 50 g (1/3 cup) blanched almonds, for serving

Method

Restated from the original video

1. 1

   Crack the cardamom pods open with the flat side of a knife.

2. 2

   Pare the peel from the orange in wide strips with a vegetable peeler, leaving the bitter white pith behind.

3. 3

   Cut the ginger into thin coins.

4. 4

   Put the wine, sugar, cinnamon, cardamom, cloves, ginger and orange peel in a saucepan.

5. 5

   Warm over low heat, stirring, until the sugar has dissolved and the surface starts to steam, 8-10 min. Do not let it boil.

6. 6

   Take the pan off the heat, put the lid on and leave the spices to infuse for at least 30 min. A longer steep gives a stronger spice flavour.

7. 7

   Pour through a sieve to remove the spices and peel, then return the glögg to the pan.

8. 8

   Add the vodka and heat gently until hot but not simmering, 3-5 min. Taste and add a little more sugar if needed.

9. 9

   Drop a few raisins and almonds into small heatproof cups.

10. 10

    Ladle the hot glögg over them and serve with teaspoons for scooping out the raisins and almonds.

Imported from scandicuisine.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.