Glogg

By Jenusa

Ingredients

• 1 cup raisins
• 1/2 cup rum (or cointreu)
• 1/2 cup almonds
• 1-1/2 cups port wine
• 1 cup orange juice
• 1/2 cup cointreu or grand marnier
• 1/3 cup dark brown sugar, packed
• Zest of 2 oranges, cut in strips
• 10 whole cloves
• 2 cinnamon sticks
• 2 bottles full bodied red wine

Preparation

Step 1

1. Combine raisins and rum in a small bowl. Let sit at room temperature at least 2 hours. (Raisins can be prepared up to one week in advance. Colbert and refrigerate until use. )
2. Toast almonds in a dry skillet over medium heat until lightly browned. Cool slightly. Coarsely chop in large pieces. Reserve.
3. Combine port wine, orange juice, cointreu, brown sugar, orange zest, cloves and cinnamon in a large pot with a lid. Bring to a boil and cook uncovered until reduced to 2 cups, 10-12 minutes.
4. Reduce heat to low. Add red wine and warm through with the lid in the pot. Do not boil.
5. To serve, add a spoonful of raisins and almonds to glasses or mugs. Strain glogg into glasses. Garnish with fresh orange slices.