Glögg (vinho quente sueco)

Ingredientes

• 1/2 c sugar, (or to taste)
• 1/2 c water
• 1 750 mL bottle dry red wine, (Cabernet Sauvignon works well)
• 1 750 mL bottle Port wine
• 1 c brandy
• 1 c raisins
• 1 c blanched almonds*
• Peel of 1/2 orange
• 2 slices fresh ginger, peeled
• 10 cardamom pods, crushed
• 2 cinnamon sticks
• 8 whole cloves

Modo de preparo

1. 1

   Heat sugar and water in a large saucepan...: Heat sugar and water in a large saucepan until it has dissolved.

2. 2

   Add liquor, raisins, and almonds. Tie the spices...: Add liquor, raisins, and almonds. Tie the spices and peel in a square of cheesecloth (or place in a tea ball) and place into the mixture.

3. 3

   Heat the mixture over medium-low heat until it...: Heat the mixture over medium-low heat until it begins to steam (do not let it boil), 30-40 min.

4. 4

   Taste and add more sugar if you would...: Taste and add more sugar if you would like, dissolving ¼ c sugar in ¼ c water at a time.

5. 5

   When the mixture is warm, remove the spices...: When the mixture is warm, remove the spices and serve it immediately, making sure to float some almonds and raisins in each glass. ‘

6. 6

   Alternately, remove the almonds and raisins and place...: Alternately, remove the almonds and raisins and place the glögg into jars (or bottles). Store in the refrigerator to be used within 1-2 weeks.