A hot cup of glogg is the Swedish way of offering a warm welcome to a friend on a wintry evening.

Serves 10-15, depending on how cold the weather is.

1 cup Blanched almonds

12 Cardamom Seeds, peeled

12 Cloves, whole

6 Cinnamon sticks, 2 1/2" each

1 bottle Burgundy or Claret (26 oz.)

1 cup Dark raisins

1 bottle Brandy or Aquavit (26 oz)

1 cup Sugar cubes, crushed

Peel of one orange

METHOD:

1. Put cardamom sees, cinnamon, loves and orange parts into nylong bag and tie top. In large saucepan put bag, 1/2 bottle of wine, and raisins. Cover and simmer for about 15 minutes.

2. Add remaining wine and the almond; heat through.

3. In another saucepan, warm about 1/3 of the brandy/aquavit; pour in sugar and light with match to flame. When sugar is melted, pour in remainder of brandy/aquavit. If necessary, extinguish flame with cover lid.

4. Pour into cups with raisins and almonds in each serving.

1 bottle Red wine (26 oz.)

1/4 pt Gin

2 1/2 oz. Blanched almonds

3/4 cup Dark raisins

10 Cloves

1 Cinnamon stick

Mix and heat (do not boil) all ingredients, soak for 15-20 minutes, and serve. Alternately, wait until it has cooled, then bottle it to heat and serve later.