(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
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.
Recipe notes
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