1/8 +- tsp ground cardamom

1/8 +- tsp ground cloves

1/8 +- tsp ground ginger

1/8 – ¼ tsp ground cinnamon

1 qt. vodka (inexpensive)

1 gal. red wine (inexpensive)

½ qt Madeira wine (or if hard to find use Cream sherry)

3 cups sugar



mix ,heat on stove add some dried fruit , like apple slices, apricot, orange peels.



heat to 140F DO NOT LET BOIL! (You know why!)



when serving add some slivered peeled almonds and raisins.







Glögg
Glögg is the term for mulled wine in the Nordic countries and Estonia (sometimes misspelled as glog or glug); in (Swedish and Icelandic: Glögg, Norwegian and Danish: Gløgg, Finnish and Estonian: Glögi). Glögg may also be, and is often, prepared without alcohol. Bottles of ready-made glögg extract are often purchased, containing fruit extract and spices, and mixed into wine and then heated to 60°-70° Celsius (140°-158° Fahrenheit). The temperature should not rise above 78.4° Celsius (173.12° Fahrenheit) in order to avoid boiling off the alcohol. In Sweden the ready-made glögg is normally not sold in extract form and water is not added. The main ingredients are (usually red) wine, spices such as cinnamon, cardamom and cloves, sugar or molasses, and optionally also stronger spirits such as vodka, akvavit or brandy. The mixture is prepared by heating, but it is not allowed to boil in order for the alcohol not to evaporate. Glögg is generally served with raisins, almond slivers, and gingerbread, and is a popular warm drink during the Christmas season.

All over Scandinavia 'glögg parties' are often held during the month before Christmas.