Glogg from Sweden

Ingredients

2 bottles red Bordeaux wine 
2 bottles port wine 
2 cups blanched almonds 
1 pound seedless raisins 
1 pound lump sugar 
2 tablespoons grated orange peel 
4 broken cinnamon sticks 
20 whole cloves 
20 cardamom seeds 
2 cups Cognac

20 or more servings

Directions

1. In a large stainless steel, or ceramic serving vessel, combine the Bordeaux and port. Heat very gently and stir in the grated orange peel.

2. Tie together the cinnamon, cloves, and cardamom in a cheesecloth bag. Add this to the glogg and steep over very low heat. The liquid should be barely boiling. Simmer for fifteen minutes.

3. Add the almonds and raisins to the glogg. Continue simmering for an additional fifteen minutes.

4. Place a wire grill over the vessel and arrange the sugar on the grill. Spoon the Cognac over the sugar and ignite the cubes. When the sugar is melted, remove the grill. Cover the serving vessel until the flame dies. 

5. Serve in after-dinner coffee cups or in glogg cups.

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