Glögg (mulled wine)

Pour the Dry red wine into a heavy saucepan and set over low heat — you want it hot and steaming but never boiling.

Add whole warming spices: a couple of Cinnamon sticks, a handful of Cloves and lightly crushed Green cardamom pods; bruise the cardamom pods so they release more aroma.

Stir in Granulated sugar to taste along with a few thin slices and the peel of one Orange, and a few thin slices of Fresh ginger for brightness; reserve an orange slice for garnish if you like.

Heat the mixture gently, stirring until the sugar dissolves, then lower the heat and let the spiced wine steep for 20–30 minutes so the flavors infuse — do not let it reach a rolling boil.

Add Raisins and Blanched almonds to the pot and warm them through for 5 minutes so the raisins plump and the almonds take on the spiced syrup.

Remove the pot from the heat and stir in Aquavit to taste; this adds a characteristic lift — start with a small amount and adjust.

Optionally strain the Glögg to remove the whole spices, or ladle it with the raisins and almonds into heatproof glasses and garnish each glass with the reserved Orange slice and a cinnamon stick.

Serve immediately while hot and aromatic, topping each glass with a spoonful of the softened raisins and almonds for the classic presentation.