The Professor's Glogg

"I found this on alleasyrecipes.com. I'm posting it for ZWT 6. Sweden Scandinavia"
 
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Ready In:
13hrs 30mins
Ingredients:
13
Yields:
4 1/2 quarts
Serves:
20-25
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ingredients

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directions

  • In a 6-8 quart enameled or stainless-steel pot, mix together the dry red wine, muscatel, sweet vermouth, bitters, raisins, orange peel and slightly crushed cardamoms, whole cloves, ginger and cinnamon.
  • Cover and let the mixture stand at least 12 hours so that the flavors will develop and mingle. Shortly before serving, add the aquavit and the sugar.
  • Stir well and bring it to a full boil over high heat. Remove at once from the heat, stir in the almonds and serve the hot "Glogg" in mugs.
  • In Sweden, a small spoon is placed in each mug to scoop up the almonds and raisins.

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RECIPE SUBMITTED BY

<img src="http://i16.photobucket.com/albums/b2/kiwidutch/my3chefs2009final-1.jpg"> src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">
 
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