Christmas Glogg With Brandy and Port

Ingredients

• Peel of 1 large orange
• 2 tablespoons whole cardamom pods
• 2 bottles red wine
• 1 bottle ruby port
• 1 pint Cognac or brandy
• ⅓ cup light brown sugar, more to taste
• 12 whole cloves
• 3 cinnamon sticks
• Raisins and sliced almonds for garnish (optional)

• Nutritional Information

  • Nutritional analysis per serving (18 servings)

    218 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 13 grams carbohydrates; 0 grams dietary fiber; 8 grams sugars; 0 grams protein; 8 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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16 to 20 servings.

Preparation

1. Using metal tongs, hold the orange peel over a flame until it starts to singe and brown in spots. Put it in a large pot.
2. Using the flat side of a knife or cleaver, or a rolling pin or mallet, crack and bruise the cardamom pods. Add to the pot with the orange peel. Add the wine, port, brandy, sugar, cloves and cinnamon. Gently simmer over low heat until the whole house smells like spice, about 20 minutes. Taste and add more sugar if you want it sweeter. Serve garnished with raisins and almonds if you like.

30 minutes