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Swedish Glogg

1 cup blanched almonds
12 cardamon seeds, peeled
12 cloves whole
6 2.5" cinnamon sticks
6 candied oranges or peel of one orange
1 btl Burgundy or Claret (26 oz)
1 cup dark raisins
1 btl Brandy or Aquavit (26 oz)
1 cup cube sugar, crush

Put cardamon seeds, cinnamon, cloves and orange parts in nylon bag
and tie top. In large saucepan put bag, half bottle of the wine,
and the raisins. Cover and simmer for 15 minutes. Add remaining
wine and the almond; heat through. In another saucepan warm about
1/3 of the brandy (or aquavit); pour in sugar and light with match
to flame. When sugar has melted, pour in the remainder of brandy.
If necessary extinguish flame with cover lid. Add sugar mixture
to wine mixture. Pour in cups with raisins and almonds in each
serving.

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