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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)