To make Swedish glogg, boil water with cloves, cadarmon, cinnamon and orange zest. Stir in sugar and allow the mixture to sit overnight. Put the almonds and raisins in a saucepan and strain the sugar water over them. Pour muscatel, brandy and port wine and cook over medium heat until hot but not simmering.
Ingredients for this recipe include 2 cups of water, 1 cup of white sugar, 1/2 zested orange, 1 cup of raisins and 1 cup of blanched almonds. In addition, you need 4 cups of muscatel, 2 cups of brandy and 4 cups of port wine. Spices and herbs in this recipe include 12 cardamom seeds, 2 cinnamon sticks and 12 whole cloves. This recipe makes up to 20 servings.
An alternative recipe also uses dried figs and fresh or dry orange peels. Begin by pouring the wine into a container. Add cardamom, orange peels, figs and cloves. Add the raisins, cinnamon sticks and almonds. Pour the mixture into a saucepan and simmer over low heat.
Remove the saucepan when the mixture begins to boil. Place sugar cubes in a long-handled metal sieve. Wear cooking mitts, and dip the metal sieve into the mixture to moisten the sugar cubes. Remove them from the drink and light them on fire using a match. Allow them to burn, then dip the metal sieve into the mixture again until all sugar cubes dissolve.
Sieve the glogg into bottles and allow it to cool. When ready to serve, you may heat the glogg again, but do not boil it. Serve in wine glasses with a few raisins and almonds.