Glögg

• 1 lemon
• 1 navel orange
• 1 (750-ml) bottle dry red wine
• 1/2 cup sugar
• 3 whole cloves
• 1 (1-inch) cinnamon stick
• 1/4 teaspoon allspice
• 1 green cardamom pod
• 1 thin slice fresh ginger
• 1/2 cup Tawny Port
• 1/2 cup aquavit
• 1/4 cup kirsch
• 1/4 cup vodka
• 1/2 to 1 cup raisins (to taste)
• 1/3 cup blanched sliced almonds

1. Remove zest from lemon and orange with a vegetable peeler, reserving fruit for another use.
2. Heat half bottle of red wine, sugar, zests, spices, and ginger in a 2-quart saucepan over moderate heat, stirring to dissolve sugar, until just barely simmering (do not boil). Simmer gently 10 minutes, then cool. Pour through a fine sieve into a bowl.
3. Stir in remaining wine and other alcohols. Heat in a cleaned saucepan over moderate heat until just warm.
4. Divide raisins and almonds among 6 small coffee cups or heatproof glasses and ladle in glogg. Serve with small spoons for eating raisins and almonds.

lemon, orange, red wine, sugar, cloves, cinnamon stick, allspice, green cardamom, thin slice fresh ginger, tawny port, aquavit, vodka, raisins, almonds

Taken from www.epicurious.com/recipes/food/views/glogg-201083 (may not work)