4 c. apple cider
2 c. grape juice or dry red wine
2 tbsp. chopped crystallized ginger
8 whole cloves
6 strips (3 x 1/2" each) orange peel
13 cinnamon sticks, divided
2/3 c. raisins
2/3 c. slivered almonds

In large saucepan, combine cider, juice or wine, ginger, cloves, orange peel and 1 cinnamon stick. Let stand at room temperature for 4 hours. Place saucepan over medium heat; heat mixture to boiling. Reduce heat to low; simmer for 15 minutes. Strain and discard spice mixture. Return glogg to saucepan. Add raisins and almonds. Continue cooking over low heat about 10 minutes, or until raisins are tender. Serve hot, garnished with remaining cinnamon sticks.