Here are some recipies for party punches that include alcohol. Some are wine-based, others liquor-based. All are for 12 four ounce servings, and all are from _The New Doubleday Cookbook_ by Jean Anderson & Elaine Hanna. Peel oranges in long strips with vegetable peeler; use oranges for other purposes. Tie orange peel in cheesecloth with spices. Put spice bag in large non-aluminum kettle with water and sugar; simmer uncovered 5-10 minutes until sugar dissolves. Add raisins and almonds and simmer 3-5 min more. Cool slightly, add wine and aquavit or vodka, cover and store overnight. To serve, remove spice bag and heat glogg to steaming, but not boiling. Make sure a few raisins and almonds make it into each cup. Recipe by: Jean Anderson & Elaine Hanna Posted to MC-Recipe Digest V1 #519 by "Master Harper Gaellon"
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|Serving Size: 1 Serving (99g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 9 (4%)|
|Amt Per Serving||% DV|
|Total Fat 1.1g||1 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 13.4mg||0 %|
|Potassium 170.3mg||4 %|
|Total Carbohydrate 64.5g||19 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 61.8g|
|Protein 0.8g||1 %|
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Calories per serving: 253
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