![Glögg](https://cdn.statically.io/img/www.foodandwine.com/thmb/0rQ5jkfwr8OQRSriI7iKRkJ6mAc=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/201411-xl-glogg-c00d00df8660484b859157b69cfaff49.jpg)
Ingredients
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4 cinnamon sticks
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2 teaspoons green cardamom pods
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One 2-inch piece peeled fresh ginger, chopped
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4 teaspoons finely grated orange zest
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12 whole cloves
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1 cup vodka
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Two 750-ml bottles dry white wine
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2 cups dry rosé
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2 cups sugar
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2 tablespoons vanilla sugar
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1/2 cup blanched whole almonds
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1/2 cup raisins
Directions
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In a mortar, crush the cinnamon and cardamom. Transfer to a 1-quart jar. Add the ginger, orange zest, cloves and vodka. Cover; let stand for 24 hours.
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Strain the vodka into a large saucepan; discard the solids. Add the remaining ingredients and stir over moderate heat until bubbles form around the edges; do not boil. Serve hot.
Make Ahead
The glögg can be refrigerated for 1 week and rewarmed before serving.