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GLOGG

2 teaspoons dried orange peel (wash and shave skin of orange and leave to
dry at room temperature a couple of days on rack)
1 teaspoon whole cloves
4 whole cardamon, cracked
3 short cinnamon sticks
cheese cloth
1 cup dark seedless raisins
8 oz package dried apricots, quartered
6 1/2 cups brandy (4/5th of a quart x 2)
3 1/4 cups vodka, gin or aquavit (4/5th of a quart)
3/4 cup sugar
1 cup whole blanched almonds

Place orange peel and spices in a piece of cheesecloth and tie with
sting to form a bag. In covered 4 quart saucepan over medium heat,
simmer raisins, apricots, spice bag and 1 bottle of burgundy 30
minutes. Remove from heat and discard spice bag. Stir in vodka,
sugar and remaining Burgundy. Cover mixture and let stand overnight
at room temperature. To Serve: Over high heat, heat mixture until
piping hot, but not boiling, stirring occasionally. Ignite mixture
with long match. Let burn a few seconds,(please be careful , do
not stand too close or do near curtains,) then cover pan to extinguish
flame. Add almonds, pour into heated punch bowl, set over candle
heat or use electric warming tray. Serve hot.

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