Glögg

This traditional Swedish Christmas punch was featured in our December 2002 issue. The writer offers a warning that it's powerful stuff, but delicious and it will warm every inch of your body on a cold night.

1 c. water

2 cinnamon sticks

6 whole cloves

3 whole cardamon pods

peel of 1 orange

a sprinkling of raisins

a handful of whole almonds

2 c. port wine

1 c. brandy

1/2 c. sugar

 Combine all but last 3 ingredients in a small saucepan; simmer 30 minutes, and set aside.

Bring remaining ingredients almost to a boil in a large saucepan; stir in spice mixture, and serve warm, reserving seasonings in the pan. Yield: About 4 cups.

See the full article in the January 2003 issue.

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