For this Glogg recipe, you get to choose if you want to add almonds and raisins. Also, you can use akvavit, vodka, whiskey, rum or schnapps together with bitter orange essence, instead of the bitter orange liqueur. Just make sure to never boil the mulled wine, because well, it needs to mull slowly to take in the aroma of the spices. Also boiling the mulled wine would evaporate the alcohol.
Pour the red wine into a pot. Gradually warm up the red wine. Never boil mulled wine because the alcohol will evaporate (except if you want an alcohol-free mulled wine). You want that the wine takes in the aroma of the spices.
Pour in the Orange Liqueur and mix.
Add the fresh sliced ginger, cloves, cinnamon stick, and slightly crushed cardamom pods.
Mix and allow the mulled wine to slowly simmer. The lowest heat setting over a longer period of time results in the best-mulled wine.
Then take out or discard the spices so that you are left with the infused red wine.
Add the raisins and almonds if you like.
Sweeten with honey or sugar to your liking.
Keep the mulled wine on a very low heat setting until you serve it up. If you feel the mulled wine has reduced a lot, add little water to it but make sure the glogg is properly hot.
Serve hot in a cup.
For the orange liqueur, use something like Cointreau or Grand Marnier. Or you may choose to use akvavit, vodka, rum, whiskey, schnapps with bitter orange essence.
Try to use whole spices only for a more authentic aroma.
Pick a fruity wine. Something like a sweet port wine works great too. Don't use expensive wine! Pick up a decent bottle from Aldi.
You may or may not like almonds and raisins in your mulled wine. Scandinavian Glogg usually adds raisins and almonds (depends on the family recipe). Choose if you want to add raisins and almonds and the amount.