Glogg

• 1 quart akvavit
• 2 750-milliliter bottles dry red wine
• 1 750-milliliter bottle ruby Port
• 5 tablespoons sugar
• 4 cardamom pods
• 12 whole cloves
• 12 allspice berries
• 1 cinnamon stick
• 1 cup blanched, slivered almonds
• 1 cup raisins

1. Combine the akvavit, wine and Port with the sugar in a stainless-steel pot.
2. Add the cardamom, cloves, allspice and cinnamon stick.
3. Cook over low heat until it begins to steam, stirring to dissolve the sugar, about 10 minutes.
4. To serve, place a few almonds and raisins in individual mugs and pour in the hot glogg.

akvavit, red wine, sugar, cardamom pods, cloves, berries, cinnamon, blanched, raisins

Taken from cooking.nytimes.com/recipes/1631 (may not work)