First published here 1 December 2012.

For 8-10 persons:

• 2 bottles of redwine
• 1 bottle of port
• ¼ bottle brandy or rum
• 250 g dried currants (normally raisins but I prefer (Danish): korender, (German): Korinthen (MUST be organic, otherwise they are waxed and the wax melts when heated and it is disgusting)
• 1 vanilla pod
• 2 cinnamon sticks (Sri Lanka or Ceylon – NOT Kassia)
• 10 cloves
• 8 cardamom pods, slightly crushed
• If you like your glögg extra spicy, add 10 black peppercorns
• If you like a slight licorice note, add 4 star anise as well
• 1 knob of fresh ginger,  sliced
• The peel of 1 lemon
• The peel of two oranges
• 150 g chopped almonds
• Sugar to taste, but remember that the port and the raisins/currants are sweet

Please note that at least all fruit must be organic. Otherwise it is treated with some kind of wax (among many other toxins) which really does not work when heated, or at all.

Mix the brandy/rum with the raisins/currants and leave for at least 24 hours.

Mix some of the port with vanilla, peels and spices, bring to just under boiling point, remove from heat and leave to infuse for at least 24 hours. Will keep longer in a well-sealed container in the fridge. For convenience, place the peels and spices (which need to be discarded before serving) in a gauze bag or a tea filter bag, or just pour it through a fine-meshed sieve before heating and serving.

To serve:

Heat all ingredients gently in a heavy-bottomed pot, making sure it does not boil. Serve piping hot in mugs or glasses, with a spoon for the raisins and almonds.