Non-alcoholic mulled blackcurrant glögg (Alkoholfri glögg)

1. Wash the orange well and peel 3-4 thin strips of zest with a vegetable peeler; peel the ginger and slice thinly.

2. Lightly crush the cardamom pods with the flat of a knife to release their aroma.

3. Pour the blackcurrant juice into a pan and add the orange zest, cinnamon sticks, cloves, cardamom and ginger.

4. Heat slowly over low heat to just below boiling (don't let it boil!), then take off the heat, cover and leave to steep for 20-30 minutes so the spices release their flavour.

5. Strain before serving and reheat until hot; if needed, adjust with the orange juice or a little sugar.

6. Pour into small glasses or mugs, add a spoonful of raisins and blanched almonds to each and serve with a teaspoon.

Tip: Glögg is the drink of Swedish Advent, and because of children and drivers every family has the non-alcoholic version too. The raisins and almonds in the glass are part of the Swedish custom - you fish them out with a teaspoon at the end. Never boil the spices or it turns bitter; it's also delicious made with sour cherry or grape juice instead of blackcurrant.