Old-Fashioned Swedish Glögg

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Heat port wine in a large stockpot with a lid over medium heat until just below the simmering point. Add bourbon and rum; heat until just below simmering. Save the bottles and their caps for storing leftover glögg.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Meanwhile, place cinnamon stick, orange peel, cloves, and cardamom pods in the center of the cheesecloth square. Gather edges of the cheesecloth and tie with kitchen twine to secure; set aside.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'When wine mixture is very hot but not boiling, carefully light it with a long-handled match. Wearing a heatproof cooking mitt, carefully pour sugar into the flames; let mixture burn for 1 minute. Place the lid on the stockpot to extinguish the flames and turn off the heat. Let mixture cool, covered, about 10 minutes.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Add the cheesecloth spice bundle, raisins, and almonds to warm wine mixture; let it cool to room temperature, about 1 hour.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Strain cooled glögg and reserve the raisins and almonds.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'To serve: Pour glögg into a saucepan and warm over medium-low heat until hot but not simmering, about 5 minutes. Ladle 3 ounces of warmed glögg into a small coffee cup or a small Swedish-style glögg mug, and garnish each serving with a few reserved raisins and almonds.'}