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Contributed by Marcus Jernmark
Let this Scandinavian Glögg warm you to the core.
Add all the ingredients to a large saucepan over medium heat.
Heat to a simmer, remove from the heat and let stand for 2 hours.
Strain, and reheat.
Serve in mugs, garnished with raisins and sliced blanched almonds.
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I have a bottle of glogg I made 50 years ago with 190 proof grain alcohol, white port wine, raisons, almonds etc. Its in a tightly sealed bottle. Is it still good to drink.