1/4 t dried lemon peel
1/4 t dried orange peel
1 c raisins
1/2 c blanched slivered almonds
4 cinnamon sticks
dash ground cardamom
1/4 t ground nutmeg
1/2 gallon clear apple juice
1 quart grape juice
1 pint cherry or plum juice

Make glögg several hours ahead to allow flavors to combine. Put dried lemon
and orange peel securely in a spice bag. Place the bag along with raisins,
almonds and other spices in a small saucepan with enough water to cover. Bring to a boil
and let simmer 15 - 20 minutes. Empty saucepan into large heavy pot or slow cooker.
Add juices and set on low or medium heat. Heat from 2 hours to all
day or overnight. Serve warm.

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