Gløgg

Method

Combine red wine, port wine, and sugar in a large heavy-bottomed saucepan and heat gently, stirring until sugar dissolves, without bringing to a boil. Add cinnamon sticks, cloves, cardamom pods, star anise, ginger, and dried orange peel, then simmer gently for 20-30 minutes to infuse the spices. Pour in the aquavit or vodka and add the prunes and almonds, heating through without boiling. Strain the gløgg through fine muslin or cheesecloth, reserving the prunes and almonds for serving. Return to the pan and keep warm on low heat. Serve hot in mugs with a few prunes and almonds in each cup.