The extract needs to be prepared at least two weeks ahead (but can usually be kept for several years). The peel and juice of the citrus fruits are added to a saucepan with the peeled and sliced ginger and remaining ingredients less the proof alcohol. Heated to boiling for a minute or so. A big glass jar is cleaned thoroughly and the jar and lid is tossed with the proof alcohol. The warm extract (with all ingredients) is added to the jar, leaving at least 5 mm of air, in order to form a vacuum when cooled. Let to cool and store in a dark place.
For the glögg, raisins are left in rum and/or sherry the day before. The almond flakes are lightly roasted on a dry pan. The extract is sieved into a pot, the other ingredients are added and everything is heated until boiling. Taste with sugar and serve.
The word Glögg comes from Swedish and is of recent origin. But drinks based on warm infused redwine has been known for a long time all over the world.
The original recipe (from a students magasine at the Technical University of Denmark) called "The Glögg of Santa" used a principle of adding port to sweeten and brandy for strength. For a less potent version, water and fruit juices can also be added. A good starting point is one bottle of red wine, 3 dl port wine and 3 dl of water.
A lot of variations can be done, e.g. using sherry instead of port, honney instead of white sugar etc. While there is no reason to use a very expensive red wine, you should not use the cheapest you can get either. After all, this is the main ingredient. A full bodied wine is good - I usually use Portuguese or Spanish wine.
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