10 whole cloves
8 cardamom pods, crushed
6 dried prunes, pitted
3 sticks cinnamon
1/2-inch piece gingerroot (optional)
Shredded peel of 1 medium orange
1 cup water
1/2 cup packed brown sugar
2 bottles (4/5 quart each) port
1 bottle (1 pint) muscatel
1 tablespoon aromatic bitters
1/2 cup raisins
24 blanched almonds
1 cup vodka
Tie cloves, cardamom, prunes, cinnamon, gingerroot and orange peel in cheesecloth bag. Heat water and cheesecloth bag to boiling in 1-quart saucepan; reduce heat. Cover and simmer 3 minutes. Remove cheesecloth bag.
Mixed spiced water, brown sugar, port muscatel, bitters and raisins in Dutch oven; stir until sugar is dissolved. Cover and let stand at least 8 hours.
Stir almonds into wine mixture. Heat until wine mixture is hot (do not boil). Slowly add vodka. Pour Glögg through strainer. Spoon a few raisins and 2 almonds into each of 12 small cups; pour Glögg on raisins and almonds. About 12 servings. (1/2 cup each).
© 1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.