Here are two examples of how the Swedes have incorporated the enticing flavors of tropical spices. In glögg and non-alcoholic glögg the liquids are steeped with various spices. What better way to keep spirits high when the sun disappears for months? A Christmas gathering with no glögg is unthinkable in Sweden, akin to a Superbowl party with no beer.

Mulled Wine (Glögg)

5 whole white cardamom pods, cracked
2 whole cloves
1 1-inch piece of cinnamon stick
1 teaspoon dried orange peel
2 tablespoons brown sugar
1/3 cup Madeira or port
1 bottle good-quality red wine such as burgundy

Put all of the ingredients in a stainless steel pan and slowly heat. Do not boil. Strain and drink immediately. For more intense flavor, let spices steep for several hours or overnight; strain and gently reheat.

Mulled Fruit Juice (Saft Glögg)

1 orange
1 quart apple cider
2 cups white grape juice, currant juice, or cranberry-raspberry juice
1/4 cup sugar
1 3-inch cinnamon stick
8 whole cloves
2/3 cup raisins
2/3 cup blanched slivered almonds

1. Using a vegetable peeler, cut a single spiral of zest from the orange. Reserve orange for another purpose.

2. In a large pot combine orange peel, apple cider, fruit juice, sugar, cinnamon, and cloves. Let mixture stand 4 hours.

3. Bring to a boil over medium heat then reduce to low. Simmer 30 minutes.

4. Serve hot or cold in punch cups with a few raisins and almonds in each serving.