Glöggi

This morning, to warm our winter world, we drink a glass of hot red wine 'mulled' with spices, fruit and for good luck, an almond. In Finland and Sweden, mulled wine is called 'glöggi' and 'vinglögg', because, I dare to say, for the easy way it glug-glugs down our throats.

RECIPE for GLÖGGI
(Hot Red Mulled Wine)

Hands-on time: 20 minutes
Time to table: 45 minutes
Makes about 4-1/2 cups

• 1 bottle red wine
• 1-1/2 cups tawny port
• 3 – 4 thin slices of fresh ginger
• 1 cinnamon stick
• 6 cardamom seeds
• 1 orange, zest and juice
• 1 lemon, zest and juice
• 1/4 cup sugar

TO SERVE
• Currants
• Whole almonds

In a saucepan, bring all ingredients except sugar just to a boil but do not allow to boil. Stir in the sugar and stir until dissolved.
If there’s time, turn off the heat and let the flavors meld for a couple of hours before serving. Gloggi may be made 24 or 48 hours before serving, just cover and refrigerate. Before serving, return just to a boil but do not allow to boil. Remove the ginger and cinnamon. If you like (I don’t bother), strain out the spices and citrus zests.
To serve, drop a few currants and an almond into each glass and serve hot.