Swedish Glogg

[Innkeeper]

Glogg (for 20 -25):

2 Bottles dry red wine
2 Bottles sweet white wine
1 Pt (2 cups) Sweet vermouth
2 T. Angostura bitters
2 c. Raisins
Peelings of an orange
12 Whole cardamoms bruised in a mortar & pestle
10 Whole cloves
2” Piece fresh ginger
1 Stick cinnamon
1 ½ c. (12 oz) Aquavit
1 ½ c. Verifine sugar
2 c. Whole blanched peeled almonds

In a 6 to 8 quart enameled or otherwise lined pot, mix together the wines, vermouth, bitters, raisins, orange peel, and the spices: cardamom, cloves, ginger and cinnamon. Cover and let the mixture stand for at least 12 hours so that the flavors will develop and mingle. Shortly before serving, add the aquavit and sugar. Stir well and bring to a full boil over high heat. Remove at once from the heat, stir in the almonds and serve hot in mugs. Adapted from: “Time Life: Foods of the World; Recipes: Wines and Spirits.”