(Hot Scandanavian Christmas Punch)
Recipe information
Yield
Serves 6
Ingredients
1
lemon
1
navel orange
1
(750-ml) bottle dry red wine
1
/2 cup sugar
3
whole cloves
1
(1-inch) cinnamon stick
1
/4 teaspoon allspice
1
green cardamom pod
1
thin slice fresh ginger
1
/2 cup Tawny Port
1
/2 cup aquavit
1
/4 cup kirsch
1
/4 cup vodka
1
/2 to 1 cup raisins (to taste)
1
/3 cup blanched sliced almonds
Need to make a substitution?
Preparation
Step 1
Remove zest from lemon and orange with a vegetable peeler, reserving fruit for another use.
Step 2
Heat half bottle of red wine, sugar, zests, spices, and ginger in a 2-quart saucepan over moderate heat, stirring to dissolve sugar, until just barely simmering (do not boil). Simmer gently 10 minutes, then cool. Pour through a fine sieve into a bowl.
Step 3
Stir in remaining wine and other alcohols. Heat in a cleaned saucepan over moderate heat until just warm.
Step 4
Divide raisins and almonds among 6 small coffee cups or heatproof glasses and ladle in glögg. Serve with small spoons for eating raisins and almonds.