One of my sisters is allergic to cinnamon so I usually avoid using it when I’m developing spice blends. For a more standard spice profile you can add a couple of cinnamon sticks, but I really enjoy this one without it.

Alcoholic

• 2 bottles port (I usually do one Porto Morgado Tawny and one Ruby)
• 2 bottles red wine (inexpensive California Merlot)
• 1 bottle brandy (Raynal V.S.O.P.)
• 1 tsp cardamom seeds
• 30 allspice berries
• 20 cloves
• 10 peppercorns
• 1 orange, washed and quartered
• 1/2 cup raisins
• 1 cup almond slivers
• 1 cup sugar
• 1 cup honey

Combine all ingredients in a large pot and heat gently to just under boiling. Remove from heat; cover and let steep for at least two hours (I generally make it late at night and bottle it the next day.) Strain and bottle.

Serve hot.

Nonalcoholic

• 2 quarts unsweetened tea
• 2 quarts white grape juice
• 250 ml Ribena concentrate
• 1 tsp cardamom seeds
• 1 dozen whole cloves
• 30 allspice berries
• 20 peppercorns
• 1 orange, washed and quartered
• 10 ounces currants
• 1 cup almond slivers

Follow the same process as the alcoholic version.

Gløgg Bread

Throwing out a pile of perfectly good almonds and raisins always felt wasteful, so a couple of years ago I came up with a festive spiced quick bread based on the leftover solids.

• detritus from one batch (orange excepted), blended until smooth
• 1 cup sugar
• 1 egg
• 1/2 tsp salt
• 1/2 stick butter
• 2 cups flour
• 1 tsp baking soda

Preheat oven to 350°F. Sift together flour and baking soda. In a separate bowl, combine the rest of the ingredients and mix thoroughly. Add dry ingredients and mix just until combined.

Bake in an oiled loaf pan for 50-55 minutes, or until done.