- 1 bottle of port
- 1 bottle of sherry (just sherry, not cream sherry)
- Handful of raisins
- Handful of whole almonds (I use more)
- 12 cardamom pods
- 12 whole cloves
- 5 figs cut up into small bite size pieces
- 1 whole orange rind - I like to pare it as one long continuous curlicue
- 1/4 c sugar
Stir together; heat until it steams BUT NEVER BOIL (you’ll boil off the alcohol). Serve hot.
Extra glögg will keep on the stove for a few days and can be reheated in the same pot. Just don't boil it.