(Hot Scandanavian Christmas Punch)

　　

Ingredients

Serves 6

　　1 lemon

　　1 navel orange

　　1 (750-ml) bottle dry red wine

　　1/2 cup sugar

　　3 whole cloves

　　1 (1-inch) cinnamon stick

　　1/4 teaspoon allspice

　　1 green cardamom pod

　　1 thin slice fresh ginger

　　1/2 cup Tawny Port

　　1/2 cup aquavit

　　1/4 cup kirsch

　　1/4 cup vodka

　　1/2 to 1 cup raisins (to taste)

　　1/3 cup blanched sliced almonds

　　

Step 1

Remove zest from lemon and orange with a vegetable peeler, reserving fruit for another use.

　　

Step 2

Heat half bottle of red wine, sugar, zests, spices, and ginger in a 2-quart saucepan over moderate heat, stirring to dissolve sugar, until just barely simmering (do not boil). Simmer gently 10 minutes, then cool. Pour through a fine sieve into a bowl.

　　

Step 3

Stir in remaining wine and other alcohols. Heat in a cleaned saucepan over moderate heat until just warm.

　　

Step 4

Divide raisins and almonds among 6 small coffee cups or heatproof glasses and ladle in glögg. Serve with small spoons for eating raisins and almonds.