2 bottles dry red wine
1 bottle sweet white wine, like sauternes, muscat, or Gewürztraminer
3 cardamom pods
3 cinnamon sticks
1 inch fresh ginger, thinly sliced
1 Cup Dried Blueberries
1 Cup blanched Almonds
1 Cup Blueberry Syrup (or to taste)
1 Tablespoon bitters
2 Cups aquavit or vodka (optional)
Combine wines in a large saucepan. Using a vegetable peeler, remove the zest of citrus fruits. Squeeze fruits and add juice to wine. Tie up lemon peel, orange peel and spices in cheesecloth and add to wine. Add Dried Blueberries, Almonds and Blueberry Syrup.
Bring wine mixture to a boil. Reduce heat and gently simmer for 15 minutes, or until flavors are well blended and almonds are soft. Skim wine from time to time to remove any foam. Taste glogg and add Blueberry Syrup necessary.
Just before serving, add bitters and aquavit or vodka. Ladle glogg into mugs or cups and provide each guest a spoon for eating the Blueberry Syrup and Almonds.
California biggest blueberry fan Tawnie travels to Critchley Farms in Kingsburg and whip up a batch of fresh blueberry lemon cookies.