10 whole cloves
7 cardamom pods, crushed
2 sticks cinnamon
1 piece (about 1/2 inch) gingerroot, if desired
2 cups water
10 whole blanched almonds, cut lengthwise in half
1 3/4 cups raisins
1 cup pitted large prunes
1 orange, cut into fourths
2 bottles (750 ml each) dry red wine
1 3/4 cups brandy
1 1/3 cups vodka
1/3 cup sugar
1. Tie cloves, cardamom pods and seeds, cinnamon and gingerroot in cheesecloth bag. Heat spice bag, water, almonds, raisins, prunes and orange to boiling in 4-quart Dutch oven; reduce heat. Cover and simmer 45 minutes.
2. Remove spice bag, prunes and orange. (Reserve prunes for eating if desired.) Stir in remaining ingredients. Cover and heat over medium heat until mixture begins to bubble. Ladle almond half and a few raisins into each cup before filling with hot glogg.