Glug for the holidays - Yummmmmmy

[JohnnyFlake]

If you've never tried Glug, especially around the holidays, you are missing something wonderful! The following is a great receipt, and it makes a nice batch. Note: Glug can be saved by refrigerating for several weeks, and warmed up, by the glass whenever you want some. Give this a try!!!

GLUG

1 qt. port wine
1 qt. burgundy
1 c. white sugar
1 c. raisins
6 blanched almonds
1/2 tbsp. whole cloves
4 sticks cinnamon
4 cardamom seeds

Tie cloves, cinnamon, cardamom seeds together. In an 8qt. pot, pour 1 quart of water over the tied spices, sugar and raisins. Let simmer until raisins are plump, add the wine. When mixture bubbles around edges, add 1 cup of brandy. Stir until it begins to smoke. More brandy may be added if you want more of a kick to it, but no more than a 2nd cup. Serve with a couple of almonds and raisins in a warm cup. Serves 16 (6 oz. cups).