Port wine

Other

Combine raisins and rum in a small bowl. Let sit at room temperature at least 2 hours. (Raisins can be prepared up to one week in advance. Cover and refrigerate until use.)

Toast the almonds in a dry skillet over medium heat until lightly browned. Cool slightly. Coarsely chop in large pieces. Reserve.

Combine port wine, orange juice, Cointreau, brown sugar, orange zest, cloves and cinnamon in in a large pot with a lid. Bring to a boil and cook uncovered until reduced to 2 cups, 10-12 minutes.

Reduce heat to low. Add red wine and warm through with the lid on the pot. Do not boil.

To serve, add a spoonful each of raisins with liqueur and almonds to glasses or mugs. Strain gløgg into glasses. Garnish with fresh orange slices.