
GLOGG
2 bottle of dry red wine
2 bottle of port
2 cups aquavit
(or gin)
2 cups seedless raisins
2 cups blanched almonds
the slivered peel of an orange
2 tbs cardamom crushed with a mortar and pestle
10 whole cloves
2 sticks of cinnamon
1 1/2 cups of sugar
In a 6 quart enamel pot mix all ingredients, cover and let stand for 8 hours to let the flavor develop and mingle. When ready to serve, stir well and bring the mixture to a full boil over high heat. Serve immediately right from the pot, in mugs. Serve with a small spoon to scoop up the raisins and almonds. Keep warm for seconds.
YIELDS:20 servings
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