- 2.5 cups full-bodied red wine
- 1.5 cups ruby port
- 1 cup cognac
- 1 cup Red Currant Elixir
- Two 1-inch-wide orange peel strips
- 8 cinnamon sticks, divided
- 8 whole cloves
- 4 whole black peppercorns
- 1 whole star anise
In a large saucepan set over medium heat, combine the wine, port, cognac, Red Currant Elixir, orange peel, 2 of the cinnamon sticks, cloves, black peppercorns and star anise. Bring to a simmer, then remove from the heat. Cover the saucepan and set aside for 2 hours.
Strain the glögg through a fine-mesh sieve set over a medium bowl. Discard the spices and return the glögg to the saucepan to warm over medium heat. Once steam starts to come off the surface, turn off the heat and divide the glögg among 6 heat-safe mugs. Add a cinnamon stick to each mug and serve immediately.