1/2 gallon port
1 pint whiskey
orange & lemon peel
1 c. raisins
12 cardamom pods
3/4 + 1/2 c. sugar (they're used separately)
2" stick of cinnamon
6 whole cloves
Combine everything but the 1/2 c. sugar and heat it in a heavy, covered pot.
When the mixture is quite warm (but certainly not boiling!), light the glogg on fire, quickly sprinkle the remaining sugar though the flames, and then clamp down the lid of the pot before the alcohol burns off.
Source: Sandberg family (Claudia's grandmother's clan)