Swedish Glogg

Ingredients

2 ounces dried orange peel
20 cardamom seeds
10 sticks cinnamon
25 whole cloves
2 bottles (fifth each) claret
2 bottles (fifth each) port
1 pound sugar cubes
1 bottle (fifth) brandy
blanched almonds
seedless raisins

Preparation

Place dried orange peel, cardamom seeds, cinnamon sticks and cloves in a cheesecloth bag and boil slowly in wines for 15 minutes. Remove kettle from stove. Place a wire grill or cooling rack over kettle with the sugar on top and gradually pour brandy over the sugar. Hold lighted match near the sugar, brandy will ignite. When sugar is melted, remove grill or rack and extinguish flame by covering kettle. Remove bag of spices. Serve hot with a few almonds and raisins in each glass.

Yield: 1 gallon

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.