Glögg (Mulled Wine)

Heat the port wine over medium heat in stock pot, do not allow to simmer. Add bourbon and rum, and bring back to just below simmering. Save the bottles and their caps for storing leftover glögg.

While the mixture is heating, place the cardamom, cinnamon stick, cloves, and orange peel into tea bags. Tie bags tightly.

When mixture is very hot (not boiling), carefully light it with a long-handled match. Wearing a heatproof oven mitt, carefully pour the sugar into the flames, and let the mixture burn for 1 minute.

Put the lid on the stockpot to extinguish the flames, and turn off the heat. Let the mixture cool, covered, for about 10 minutes. Add the tea bag bundle of spices, along with raisins and almonds to the mixture and let it continue to cool down to room temperature.

Strain the cooled glögg and reserve the raisins and almonds.

To store, pour strained glögg into the bottles, recap, and keep upright in a cool dark place for up to 1 year. Refrigerate the steeped raisins and almonds in a covered bowl or jar for up to 1 year.

To serve, pour glögg into a saucepan and warm over low-medium heat until hot but not simmering, about 5 minutes. Ladle 3 ounces of warmed glögg into a small coffee cup or small Swedish-style glögg mug, and garnish each serving with a few reserved raisins and almonds.