Swedish Glogg

Ingredients

• 1 cup blanched almonds and 
• 2 cups brandy 
• 2  cinnamon sticks 
• 4 cups orange muscat 
• 0.5  orange zest 
• 4 cups port wine (or Burgundy)
• 1 cup raisins 
• 12  cardamom seeds 
• 2 cups water 
• 1 cup sugar white

Equipment

• sauce pan

Directions

1. Bring water to a boil with cardamom, cinnamon, cloves, and orange zest; stir in sugar until dissolved.
2. Remove from heat, and allow to steep overnight.
3. Place the raisins and almonds into a large saucepan. Strain the sugar water into the raisins, then pour in Muscatel, port, and brandy.
4. Place over medium-high heat, and cook until hot but not simmering.
5. Serve warm in a mug with some fruit and almonds in each cup.