Swedish Glogg

• 4 whole cardamom pods
• 1/4 c. broken cinnamon sticks
• 25 whole cloves
• peel of 1 orange
• 2 qt. (8 c.) Port
• 2 qt. (8 c.) Burgundy
• 1 1/2 c. raisins
• 1 c. whole blanched almonds
• 8 oz. cube sugar (2 c.)
• 1 (4/5 qt.) bottle brandy

1. Remove seed from cardamom pods (should have 20 to 25 seed); tie with cinnamon, cloves and orange peel in cheesecloth bag.
2. In large saucepan, combine half the Port, half the Burgundy and the raisins; add the cheesecloth bag.
3. Simmer, covered, 15 to 20 minutes.
4. Add the remaining wine and the almonds; heat through. Place sugar in another saucepan.
5. Warm about a third of the brandy; pour over sugar and light with a match to flame.
6. When sugar has melted, extinguish flame by pouring in the remaining brandy.
7. Add sugar mixture to wine mixture.
8. Serve warm.
9. Float halved orange slices studded with whole cloves in each cup, if desired.
10. Yield:
11. 20 (8 ounce) cups.

cardamom pods, cinnamon sticks, cloves, orange, raisins, almonds, sugar, brandy

Taken from www.cookbooks.com/Recipe-Details.aspx?id=772194 (may not work)