This is my dad's recipe for Glogg, which is a Swedish mulled wine. We make this every year at Christmas. My dad typed up this recipe in the 1980s based on a recipe from his family, who were Swedish-American immigrants. This is transcribed from that recipe.

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Glogg (pronounced like "glue" with a 'g' at the end)
For total of one quart:
1 pint Burgundy or Claret, Red Blend
1 pint vodka
7 Cardamom seeds, shelled
4 cloves
2 cinnamon sticks
2 oz raisins
2 oz blanched almonds
1/4 lb sugar cubes
Combine vodka and wine.
Place cardamom, cloves and cinnamon sticks in small gauze bag or tea ball-- place in alcohol mixture 24 hours prior to serving.
At serving time, place raisins and almonds in wine/vodka/spice mixture and slowly heat until almost boiling.
Place sugar cubes on a screen over the mixture; ignite the mixture and ladle over the sugar cubes. (my family alwways turns out the lights briefly during this phase to enjoy the sorft blue flames of burning alcohol.)
This ladling of flaming liquid is important because it caramelized the sugar-- good luck figure out the mechanics.