1 (8x12-inch) square of cheesecloth
Kitchen twine
1 tablespoon whole cloves
10 green cardamom pods
2 star anise, plus more for garnish if desired
¼ cup blanched slivered almonds
½ cup raisins
4 dried figs, halved
8 ounces cranberry juice (no sugar added)
8 ounces tart cherry juice (no sugar added)
16 ounces apple juice (no sugar added)
3 cinnamon sticks, plus more for garnish if desired
2 oranges, 4 (2-inch) strips of orange peel, plus 8 (2-inch) strips for garnish
3 cups brewed black tea
2 tablespoons honey, plus more if desired

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1. Place cloves, cardamom pods, star anise, almonds, raisins, and dried figs in the center of the cheesecloth square. Gather edges of the cheesecloth and tie with
kitchen twine to secure; set aside.
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2. Heat all three juices in a large pot with the cinnamon sticks, strips of orange peel, and the prepared sachet. Bring to a boil, then lower the heat, cover, and allow to simmer for 30 minutes.
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3. Meanwhile, in a small pan, bring 3 cups of water to a boil. Remove from heat, add 3 tea bags, and steep for 5 minutes. Remove tea bags to avoid over-brewing.
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4. Add the tea and honey into the glögg and stir to combine. Taste for sweetness and adjust as needed according to your preference. Ladle the glögg into mugs, ideally
something clear and heatproof. Garnish with a cinnamon stick, star anise and orange peel.

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