Glogg – Grandmother’s

  • 1
    Red Wine
  • 1/2
    Sweet Vermouth
  • 8
  • 8
  • 2
    cinnamon stick
  • 1
    Orange Peel

Mix everything in a casserole. Keep overnight. Heat the mixture – do NOT boil. Strain and serve hot woth raisins and almonds. (You have to throw the almonds in boiling water for maybe a minute, and peel of the brown ‘coating’. They should be white for use with glogg.)