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December 11, 1999
Web posted at: 9:27 a.m. EST (1427 GMT)

From "Prairie Home Cooking" (Harvard Common Press)

By Judith M. Fertig

The festive spiced drink known as "glogg," served during the Christmas season, can be made two ways: for adults and for children. In Lindsborg, Kansas, where many Swedish immigrants settled in the nineteenth century, families today make the kids' non-alcoholic variety to serve on St. Lucia Day with pepparkakor, thin ginger-spiced cookies. The grownups' more potent variety is served up on Christmas Eve, along with a ham baked with a sweet mustard glaze, anise-flavored rye bread, and rice pudding.

Serves 6

Ingredients:

• 1 3/4 cups dry red wine (or, for children, cranberry juice cocktail)
• 1 1/2 cups port (or, for children, additional cranberry juice cocktail)
• 1 1/2 cups vodka (or, for children, pineapple juice)
• 6 cardamom pods
• 4 whole cloves
• Peel of 1 orange, in 1 continuous spiral strip
• 6 almonds, blanched
• 18 to 24 raisins

Bring the wine, port, vodka, cardamom, cloves, orange peel, and cinnamon to a simmer in a nonreactive saucepan or stockpot. Simmer the mixture slowly for 15 minutes.

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