Old-Fashioned Swedish Glögg

1. 1

   Warm the port wine in a large lidded stockpot over medium heat until just below a simmer. Add the bourbon and rum; heat again until just under a simmer. Save the bottles and caps to store any leftover glögg.

2. 2

   Meanwhile, place the cinnamon stick, orange peel, cloves, and cardamom pods in the center of the cheesecloth. Bring the edges together and tie with kitchen twine to secure; set aside.

3. 3

   When the wine mixture is very hot but not boiling, carefully ignite it with a long-handled match. Wearing a heatproof mitt, slowly pour the sugar into the flames; let it burn for 1 minute. Cover the stockpot with the lid to put out the flames and turn off the heat. Let it cool, covered, for about 10 minutes.

4. 4

   Add the cheesecloth spice bundle, the raisins, and the almonds to the warm wine mixture; let it cool to room temperature, about 1 hour.

5. 5

   Strain the cooled glögg and reserve the raisins and almonds.

6. 6

   To serve: Pour the glögg into a saucepan and warm over medium-low heat until hot but not simmering, about 5 minutes. Ladle 3 ounces of the warmed glögg into a small coffee cup or a small Swedish-style glögg mug, and garnish each serving with a few of the reserved raisins and almonds.

• Calories 121.27 kcal Moderate
• Protein 2.2 g Low Source
• Carbs 10.57 g Moderate
• Total Fat 4.74 g Moderate
• Saturated Fat 2.24 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 3.37 mg Low Source
• Sodium 56.78 mg Low Source
• Fiber 0.57 g Low Source
• Sugar 5.76 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 40.86 mg Low Source
• Iron 0.26 mg Low Source
• Potassium 58.92 mg Low Source
• Vitamin A 0.26 mcg_rae Low Source
• Vitamin C 1.22 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

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