Glogg recipe

24 servings

2 (750 milliliter) bottles red wine

2 ounces dried orange zest

2 ounces cinnamon sticks

20 whole cardamom seeds

25 whole cloves

1 pound blanched almonds

1 pound raisins

1 pound sugar cubes

5 fluid ounces brandy

Pour wine into a large pot.

Bring to a boil over medium high heat.

Wrap orange zest, cinnamon sticks, cardamom and cloves in cheesecloth, tie with kitchen string and put into pot.

Let boil for 15 minutes, stirring occasionally.

Stir in almonds and raisins and continue to boil for 15 more minutes.

Remove from heat.

Place a wire grill over the pot and cover with sugar cubes.

Slowly pour on brandy, making sure to completely saturate the sugar.

Light sugar with a match and let it flame.

When sugar has melted, cover pot with lid to extinguish flame.

Stir and remove spice bag.

Serve hot in cups with a few almonds and raisins.