Swedish Glögg

3 cinnamon sticks
10 cardamom pods, lightly crushed OR 1/4 tsp ground cardamom
6 whole cloves
4 strips orange peel
4 strips lemon peel
2 bottles dry red wine
1 cup sugar
1 cup raisins
2 cups brandy
1 cup dark rum
1/2 c whole blanched almonds
Place cinnamon sticks, cardamom, cloves, orange and lemon peels in large piece of cheesecloth; tie to close. Combine wine, sugar, raisins, and spice bag in a 4-qt non-reactive saucepan. Bring to boiling. Lower heat; simmer, uncovered, 10 mnutes. Add brandy, rum and almonds; simmer 10 minutes. Serve immediately. Or, cool to room temperature and refrigerate, covered, for up to 3 days. To reheat, place over medium-high heat until hot; do not boil. Ladle into glasses, adding a few raisins and almonds to each glass.
Makes about 18 servings (9 cups)

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