ok, here is a recipe from one of my cookbooks. I request comments as to how authentic it is, and variations.

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Swedish Glogg

2 quarts dry red wine
2 quarts muscatel
1 pint sweet vermouth
2 tablespoons Angostura bitters
2 cups raisins
peelings of one orange
12 whole cardamoms, bruised in a morter with pestle or by covering with a towel and crushing with a rolling pin
10 whole cloves
1 piece ( about 2 inches) fresh ginger
1 stick cinnamon
1 ½ cups ( 12 ounces) aquavit
1 ½ cups sugar
2 cups whole almonds, blanched and peeled

In a 6- to 8-quart enameled or stainless-steel pot, mix together the dry red wine, muscatel, sweet vermouth, bitters, raisins, orange peel and the slightly crushed cardamoms, whole cloves, ginger and cinnamon. Cover and let the mixture stand at least 12 hours so that the flavors will develop and mingle. Shortly before serving, add the aquavit and the sugar. Stir well and bring it to a full boil over high heat. Remove at once from the heat, stir in the almonds and serve the hot glogg in mugs. In Sweden, a small spoon is placed in each mug to scoop up the almonds and raisins.

Serves 20 to 25.
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