The scandi take on mulled wine, Glogg packs a bit more of a punch with the addition of brandy and the delicious garnishes of raisins and almonds.
1 litre red wine, 1 litre port, 750ml brandy, 3 cinnamon sticks, 1 teaspoon cardamom seeds, 24 cloves, 1 orange peel, 25g raisins, 25g blanched almonds, 400g sugar
Warm your wine and liquors together in a pan until hot but not quite boiling. For a extra touch of culinary wizadry, you can flambé the mix, pouring the sugar into the flames to caramalise before extinguishing with the pan's lid. Let it cool for about 10 minutes before adding your spices, raisins and almonds and serve when it's cool enough to drink.