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Scandinavian Red Wine Glogg

1 1/2 cups currant juice or red grape juice
1/2 cup granulated sugar
5 whole cloves
3-inch cinnamon stick
1/2 teaspoon cardamom seeds, slightly crushed
1 28-ounce bottle dry red wine

Several hours or days in advance, combine the juice, sugar, cloves,
cinnamon stick and cardamom seeds in a saucepan. Bring to a boil,
cover and let stand until cold. Store in a covered jar or container
until ready to use. When you are ready to serve the glogg, pour
the red wine into a nonaluminum saucepan or glogg pot. Strain the
spice mixture into the wine. Heat to between 150 degrees and 170
degrees, just below simmering. Do not boil. Serve hot. Makes 6
servings, 6 1/2 ounces each.

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