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Recipe of Helen Nelson, Pine Ridge Woman's Club, Fairfax, Virginia.

Swedish Glögg

4-ounces dried apples
3-ounces seedless raisins
3-ounces prunes
1-ounce dried orange peel (pommerance)
2-ounces almonds
1-ounce cardamom
1-ounce cloves
1-ounce cinnamon sticks
1 cup granulated sugar
2 bottles port
1 bottle claret or dry red wine
Brandy
Almonds, raisins and cloves (optional garnishes)

1. Day before, tie fruits, almonds and spices in cheesecloth; put in large pot. Add sugar, port and claret or dry red wine. Bring to boil; then simmer over medium heat until reduced to about 2 1/2 bottles. Pour into glass jar; cover; cool for 24 hours.
2. Next day, remove spice bag from wine.
3. Heat 1 part wine with 1 part brandy; do not boil.
4. Serve in punch glasses. If desired, garnish each serving with a couple of almonds, raisins and cloves.

Servings may vary.

Recipe provided courtesy of Fruit From Washington.com.