Spiced Gløgg With Port Wine And Cointreau

• 1 cup raisins
• 1/2 cup rum (or Cointreau)
• 1/2 cup whole almonds
• 1 1/2 cups Port wine
• 1 cup freshly squeezed orange juice
• 1/2 cup Cointreau or Gran Marnier
• 1/3 cup dark brown sugar, packed
• Zest of 2 oranges, cut in strips
• 10 whole cloves
• 2 cinnamon sticks
• 2 bottles full-bodied red wine

1. 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.)
2. Toast the almonds in a dry skillet over medium heat until lightly browned. Cool slightly. Coarsely chop in large pieces. Reserve.
3. 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.
4. Reduce heat to low. Add red wine and warm through with the lid on the pot. Do not boil.
5. To serve, add a spoonful each of raisins with liqueur and almonds to glasses or mugs. Strain glgg into glasses. Garnish with fresh orange slices.

raisins, rum, whole almonds, wine, freshly squeezed orange juice, gran marnier, brown sugar, oranges, cloves, cinnamon sticks, red wine

Taken from food52.com/recipes/2110-spiced-glogg-with-port-wine-and-cointreau (may not work)