A warm drink for a chilly night-Swedish Glogg

God Jul (Merry Christmas).  This is a yummy warm mulled wine which will warm you right up.  You can substitue the brandy for vodka, but why would you????  It makes quite a bit.  So, share it with friends.  If you put it in a crockpot to have a a party, remember the water and alcohol will evaporate and make it quite sweet.

Ingredients

1.5 liter bottle inexpensive dry red wine

1.5 liter bottle inexpensive American port

750 ml bottle inexpensive brandy (divided and to taste)

10 inches total of cinnamon sticks

15 cardamom seed pods or 1 teaspoon whole cardamom seeds (not powder)

2 dozen whole cloves

1 orange peel, whole and washed

1/2 cup dark raisins

1 cup blanched almonds-no skins

2 cups sugar

Garnish with the peel of another orange (optional)

1) Crack the cardamom seed pods open by placing a pod on the counter and laying a butter knife on top of it. With the palm of your hand, press on the knife. It will crack it open so the flavors of the seeds can escape. You can leave the seeds in the pods once they are cracked.

2) Pour the red wine and port into a stainless-steel or porcelain kettle. Do not use an aluminum or copper pot since these metals interact with the wine and brandy to impart a metallic taste. Add the cinnamon, cardamom, cloves, orange peel, raisins, and almonds. Cover and simmer.

3) Put the sugar in a pan and soak it with half the brandy. Warm over a medium-low flame and stir occasionally until it becomes a clear, golden syrup and all the sugar is dissolved. Let it simmer for about 15 minutes until the tiny bubbles become large burbles. This starts caramelizing of the sugar and adds a layer of flavor.

4) Add the sugar syrup to the spiced wine mix. Cover and let it simmer over a low heat for an hour.

5) Taste. You can add more sugar or brandy. If you like.

6) Strain to remove the spices, almonds, and raisins. 

7) Do not discard the raisins and almonds when you are done.  Roast the almonds in a 225°F oven for about 90 minutes.  You can use the raisons baked in bread.

8) Serving. To serve glögg, warm it gently in a saucepan over a low flame or, better still, in a slow cooker. Serve it in a mug and, don't skip this, garnish it with a strip of fresh orange peel, twisted over the mug to release the oils.