Swedish Glogg - cooking recipe

Ingredients

2 cups water
12 cardamom seeds
2 cinnamon sticks
12 whole cloves
1/2 orange, zested
1 cup white sugar
1 cup raisins
1 cup blanched almonds
4 cups Muscatel wine, or orange Muscat
4 cups port wine (or Burgundy)
2 cups brandy

Preparation

Bring water to a boil with cardamom, cinnamon, cloves, and orange zest; stir in sugar until dissolved. Remove from heat, and allow to steep overnight.
Place the raisins and almonds into a large saucepan. Strain the sugar water into the raisins, then pour in Muscatel, port, and brandy. Place over medium-high heat, and cook until hot but not simmering. Serve warm in a mug with some fruit and almonds in each cup.