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Glogg (2 week recipe)

3 sticks cinnamon
5 whole cloves
5 cardamom seeds
1 chopped orange peel

1/2 lb. raisins
7 oz. blanched almonds

2 cups water
1 cup sugar

1.5 l Port wine (Gallo)
750 ml Sherry or less
1 cup Absolut (250 ml)

Make a cheesecloth packet with the cinnamon, cloves, cardamom and
orange peel. Make a second packet with the raisins and almonds.

Boil both cheeseclothed packages in water and sugar for 15 minutes.
Add wine, sherry and absolut.

Warm it all until finger warm. then remove from heat as soon as
it gets to the finger warm stage, cover (with plastic), and let
sit 2 weeks. After 2 weeks, try it. if its ready, throw out the
cheese cloth with the spices and keep the almonds and raisins for
putting in with the drinks. Do not store with the raisins in after
the point when it tastes good or else, it tends to become raisin
juice.

To serve: place some raisins and almonds (the pre-spiked ones)
into some of the concoction, heat (do not boil) and serve.

For a longer sitting period (4 weeks), decrease the amount of
spices, etc. (but don't decrease the amount of sugar), and maybe
skip the step where you warm the whole concoction before storage.
For a shorter sitting period, increase the amount of spices (not
the sugar) and warm the whole concoction before storage for several
hours (like 5 or 6, not the 3 or 4 minutes of the 2 week method)
at finger warm. It should not be stored for less than 2 days.

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