Glogg(Swedish Christmas Punch)

• 1/2 pt. grain alcohol
• 1 bottle brandy
• 2 bottles Port wine
• 2 bottles Claret
• 25 cloves
• 20 cardamon seed
• 1 lb. sweet almonds
• 1 lb. seedless raisins
• 2 oz. cinnamon sticks
• 2 c. granulated sugar
• 2 oz. dried orange peel

1. Put dried orange peel, cardamon seed, cinnamon sticks and cloves in a cheesecloth bag.
2. Combine alcohol, brandy, Port, Claret and sugar in a large stock pot or kettle.
3. Place or suspend cheesecloth bag in pot.
4. Simmer for 15 to 30 minutes.
5. To reduce evaporation and improve flavor, cover pot with stainless steel bowl to fit, filled with ice.
6. Serve hot with a few raisins and almonds in each cup.
7. Best consumed after the Christmas Eve candlelight service.

grain alcohol, brandy, wine, bottles claret, cloves, cardamon, sweet almonds, raisins, cinnamon sticks, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=408823 (may not work)