CALIFORNIA RAISIN & ALMOND GLOGG
150ml orange juice
6 whole cloves
2 cinnamon sticks
50g ginger, peeled and finely diced
1 tbsp caster sugar
100g California Raisins
25g blanched almonds, roughly chopped
75cl bottle red wine
Place the orange juice, spices, sugar, raisins and almonds in a large saucepan and bring to the boil, cover and remove from the heat and allow to steep for 30 minutes.
Add the wine and heat to just below boiling point. Ladle into glasses and serve.
This can be made in advance and left in the fridge for the flavours to mellow. Heat just before serving.