Glogg

• 1 bottle tawny port
• 1 bottle Madeira
• 1 bottle medium dry sherry
• 1/2 bottle dry red wine
• 15 cloves
• 15 cardamom seeds
• 1 stick cinnamon
• 1/2 pound lump sugar
• 1/2 cup brandy
• 1 cup raisins
• 1 cup blanched almonds

1. Combine all ingredients except the sugar, brandy, raisins and nuts in a heavy saucepan and heat slowly.
2. When the wine mixture is hot, place a rack on top of the saucepan so that it covers half of it.
3. Arrange the sugar cubes on the rack, warm the brandy, pour it over the sugar and set it aflame.
4. Ladle the wine mixture over the flaming sugar until sugar is dissolved.
5. Serve in 8-ounce mugs, garnished with the almonds and raisins.

tawny port, madeira, sherry, red wine, cloves, cardamom seeds, cinnamon, lump sugar, brandy, raisins, blanched almonds

Taken from www.epicurious.com/recipes/food/views/glogg-200025 (may not work)