1 bottle Claret, Burgundy, or other dry red wine
10 cardamom seeds
5 whole cloves
3 pieces fresh or dried orange peel
4 dried figs
1 1/2" cinnamon stick
1 cup raisins
1/2 lb. sugar cubes
1 cup blanched slivered almonds
In a large decorative kettle, pour Claret, or wine. Add whole cardamom seeds, and orange peel. Poke holes into the figs with the cloves and insert them. Add the cloved figs, cinnamon sticks, and raisins. Stir in the almonds. Cover and simmer over low heat until the mixture just begins to boil, then remove from heat. Carry the kettle away from the stove. Place sugar cubes into an all metal sieve which has a long handle. Wearing a silicone hot mitt or other long-armed oven mitt, dip the sugar cubes into the hot liquid to moisten them. Light sugar with a match and allow to burn. Continue dipping sieve into liquid until sugar has melted completely into the glogg.
Cover kettle if you need to put out the flame and when you are done. Put mixture through the sieve to strain. Cool.
Keep in closed bottles.
Heat glogg before serving, but do not boil. Serve hot in wine glasses with a few raisins and almonds in each glass.