Professors Glögg

For christmas we wanted to make a Glögg and I picked this book up at a yard sale. We halved the recipe and served it over two days to a series of guests. It was sweet - but not too sweet - and wonderfully balanced with fruit and spice and a bit of alcohol-heat. One might improve the overall effect by putting the cardamom pods in a cheesecloth sack so that they don't get mixed up with the raisins, but that would be my only issue.