| 1 bottle | red wine |
| ⅓ cup | light brown sugar, firmly packed |
| 2 tbsp | mulling spice mix |
| 2 tbsp | fresh orange zest |
| 1 tbsp | fresh ginger, sliced |
| ½ cup | Aquavit |
| 1 tbsp | raisins (per serving) |
| 1 tbsp | blanched almonds (per serving) |
| orange slices | |
| Optional | |
|---|---|
| cinnamon sticks, 2 3/4“ quills, cassia | |
| orange slices | |
Combine wine, sugar, fresh ginger, orange zest, and mulling spice mix in a medium sauce pan. Heat to 170°F and simmer for 2 minutes. Remove from heat and cover. Steep for 1-3 hours. Strain to remove the spices.
Just before serving: Add Aquavit. Return to simmer, then serve. If presenting in a punch bowl, garnish bowl with orange slices, and/or cinnamon sticks.
Serving: Ladle into mugs that have been prefilled with a heaping spoonful of raisins and blanched almonds. Include a spoon in the mug for guests to eat these inclusions after they finish their drink.
Avoid heating the wine mixture above 170°F. This temperature is a little under the boiling point of alcohol. At temperatures above this the alcohol will evaporate and reduce.
Aquavit (or Akavit) is the standard choice for Scandinavian recipes, but vodka, rum or brandy is also sometimes substituted.
Slow cookers can also be used—to slightly different effect. Add all ingredients in for 30-60 minutes until wine reaches 170°F. Turn off heat. Let stand for an hour.
