Maj-Lis shared her delicious glogg recipe from our BPYC Book Club Christmas dinner. This is the best glogg I've ever had... maybe it is not just the recipe but Maj-Lis Swedish touch.
simmer the red wine, port wine, cinnamon sticks, whole cloves, and
orange peel in a large pot set over medium-low heat. Stir in the sugar,
rum, and brandy. Continue simmering 5 minutes more, stirring to
completely dissolve the sugar, and the mixture is steaming but not
Mix the raisins and almonds together in a bowl.
serve, ladle into coffee cups or Swedish-style small glass or ceramic
mugs. Garnish each cup with a spoonful of the raisin and almond mixture.