1bottle dry red winenothing expensive but full-bodied
⅓cupfirmly packed brown sugar
2inchpiece of gingersliced into thin rounds
10cardamom podscrushed (include both pods and seeds)
½cupaquavitsuch as the Linie brand (rum, brandy or vodka will also work)
Golden raisins, blanched almonds and thin orange or clementine slicesfor serving (optional)
Remove the peel from the orange using a vegetable peeler and transfer peel strips to a medium saucepan. Cut orange in half and squeeze juice into the saucepan with the peel.
Add all remaining ingredients to the saucepan and heat until mixture just comes to a simmer. Cover and remove from heat. Let steep for two to four hours at room temperature. Strain into a clean container. Mixture can be prepared up until this point up to a week ahead and stored covered in the refrigerator until ready to use.
When you are ready to serve, return mixture to a saucepan. Add aquavit and a handful of golden raisins. Heat but do not boil (boiling will remove the alcohol). Serve immediately garnished with raisins, blanched almonds and orange or clementine slices if desired.
Don't let the glögg come to a boil! Boiling or even simmering the glögg will cause the alcohol to evaporate. We don't want that! Bring the glögg up to the point of simmering and then turn off the heat.