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1/2 gallon port
1 pint whiskey
orange & lemon peel
8 prunes
8 apricots
1 c. raisins
12 cardamom pods
3/4 + 1/2 c. sugar (they're used separately)
2" stick of cinnamon
12 almonds
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.
Serve warm.
Source: Sandberg family (Claudia's grandmother's clan)
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