Glogg (makes a lot)
3 bottles cheap red wine (Freddy’s has Bay Ridge for $3, that’s what I use. Like Merlot or Cab)
1 big ginger, peeled and chopped into fingernail size pieces
1 tblsp Vanilla extract
15 cardamom pods
50-60 cloves
30 ish black peppercorns
3 oranges, sliced, peel and all
3 lemons, sliced peel and all
3/4 cup sweet Madeira or port or other fortified wine (NO BUM WINE)
2 1/4 c sugar
1/2 c brandy
1/2 c some sort of liquid sugar (honey, maple syrup, agave nectar)
6 cinnamon sticks
1- Add all ingredients to a large container (glass or stainless steel are your best bets. A lidded glass jar is optimal, but that pot you make soup in works in a pinch too).
2- stir to combine. Make sure to stir to the bottom focusing on incorporating the sugar into the mixture.
3- Important- cover the top with cling film before putting the lid on (if you have one). If not just seal tightly.
4- agitate the container a couple of times a day to help dissolve the sugar into the wine.
5- on day 7, behold, you have made Scandinavia glogg! To serve, pour a little into a coffee cup and warm in the microwave or strain all the solids out, move it to a soup pot and heat over medium-low heat until ready to serve. Feel free to add “snaps” (distilled spirits, usually rum or whiskey) to taste.