Glogg (started in the 1920's)

home brew:
In a 2-qt. saucepan combine water, fruits, nuts, orange peel, and spices. Bring to boiling, then turn off heat and cover pan (keep the pan on the burner). Let sit for 1 hour.
In a 4- to 6-qt. stockpot combine port, brandy, and bourbon. Heat over medium-low heat to warm the mixture, about 15 minutes. Do not allow to simmer or boil.
Strain spiced liquid into port mixture, reserving almonds and raisins. When mixture is warmed through, ladle into thermoses or mugs. Add a few raisins and almonds to each mug (which soak up the liquid and add a punchy surprise to each cup).

1 1⁄2 c water
3⁄4 c golden raisins
6 prunes
3⁄4 c whole almonds, preferably without skins
Peel from 1 orange (See tip)
*6 whole cloves
3 cinnamon sticks
*6 cardamom pods
*6 2⁄3 c Port (1.5 l)
1 2⁄3 c brandy (1⁄2 of a 750 ml bottle)
1 2⁄3 c bourbon (1⁄2 of a 750 ml bottle)