3 parts dry red wine ((Gallo) Burgundy)
2 parts sweet red wine ((Gallo) Port)
1 part Vodka
Base:
1 cup water.
2 teaspoons sugar.
1-1/2 cup Burgundy (dry red wine).
1 cut-up orange (in sections) with peel.
Spices:
1/2 slice orange or lemon peel, finely chopped ( TableSpoons).
6 cardamom pods: broken open, just seeds (1 teaspoon, Ground).
10 whole cloves.
2 cinnamon sticks
A “handful” of raisins and blanched, sliced almonds.
Cook (not boil) 3 hour in CrockPot on low, covered.
Strain base through a drip coffee filter.
To Serve:
1 part strained base.
1 part Burgundy (dry red wine).
1 part Port (sweet red wine).
1/10 part Vodka (or less).
Heat (don’t boil).
Pour Glögg over sugar to melt just prior to serving.
Serve hot in a cup with a few raisins and blanched, sliced almonds.
To Store:
Base can be kept in a jar in the refrigerator.