Recipe from: Book - Things Swedish
1 bottle red wine
1 dl brandy or vodka
5 whole cloves
5 pieces cinnamon bark
5 peeled, whole cardamoms
1 piece whole ginger
1 pickled orange peel
2 dl sugar
Place all spices in a sealed container, add the spirit and leave for 24
hours. Drain and remove the spices. Heat gently together with the wine
and sugar in a pot, but do not bring to a boil. Serve the Glögg warm
with blanched almonds and raisins.