• 4 ” (10 cm) cinnamon stick
• 2 pieces dry ginger
• 2 strips orange peel
• 25 raisins
• 15 cardamom pods, bruised
• 15 whole cloves
• 5 almonds
• 1/3 cup (3/4 dl) sugar
• 1 bottle of red wine

Pour the wine into a sauce pan and add all the ingredients. Heat it up, but make sure the wine doesn’t boil. Turn the burner off and let it steep until the wine has cooled off. Strain the wine and pour it back into the bottle. Keeps for many months.

Heat before serving. Put some blanched almonds and raisins in the cups before adding the glögg.