Swedish Glogg

Directions

1. 1
   Remove seed from cardamom pods (should have 20 to 25 seed); tie with cinnamon, cloves and orange peel in cheesecloth bag.
2. 2
   In large saucepan, combine half the Port, half the Burgundy and the raisins; add the cheesecloth bag.
3. 3
   Simmer, covered, 15 to 20 minutes.
4. 4
   Add the remaining wine and the almonds; heat through. Place sugar in another saucepan.
5. 5
   Warm about a third of the brandy; pour over sugar and light with a match to flame.
6. 6
   When sugar has melted, extinguish flame by pouring in the remaining brandy.
7. 7
   Add sugar mixture to wine mixture.
8. 8
   Serve warm.
9. 9
   Float halved orange slices studded with whole cloves in each cup, if desired.
10. 10
    Yield:
11. 11
    20 (8 ounce) cups.