1985 SWEDISH GLOGG

2 1/2 cups raisins
Whole cardamom pods
2 teaspoons whole cloves
2 cinnamon sticks
Peel of 1 orange
2 1/2 cups sugar
1 gallon dry red wine
Whole unblanched almonds

Rinse and drain raisins. Peel cardamom pods; extract the black seeds, pound to a powder and combine a generous pinch or two with the other spices, raisins, orange peel, sugar and 8 cups water. Bring to boil, reduce heat, simmer for 15 minutes, then strain, saving raisins. Add the liquid to red wine in large kettle. When ready to serve, heat to simmering. Place 2 or 3 almonds and a few raisins in each cup. Ladle the spicy hot glogg over them. Makes 48 half-cup servings.