Glogg

Equipment: electric burner, large pot and pot cover, 3 4/5ths bottles dry red wine, cheesecloth bag containing spices, 1 pound slivered almonds, 1 pound raisins, wire grill, 1 pound lump sugar, 1 4/5th bottle brandy and punch cups.

Spices: 1 orange peel spiral, 2 ounces cinnamon sticks, 20 cardamon seeds and 25 whole cloves.

Boil wine and cheesecloth bag containing orange peel, cinnamon sticks, cardamon seeds and cloves in pot for 15 minutes; add almonds and raisins; boil for another 15 minutes; put wire grill over pot; put sugar on grill; pour brandy over sugar; ignite; when sugar has melted, extinguish flame with pot cover; serve in punch cups.

Makes 15 cups.