Quarter-sized piece fresh gingerroot
Whole blanched almonds
Dark seedless raisins
Tie first 5 ingredients in cheesecloth. Place spicebag and wine in 6-quart saucepan. Cover & let stand overnight. Add sugar and simmer over medium-low heat for 30 min. Remove from heat and discard spice bag; stir in almonds and raisins. To Serve: Pour glogg into 4-6 oz. mugs and add a cinnamon stick for stirring. If desired, add 1 tsp. brandy to each mug. Ignite with a long match; let burn a few seconds until flame dies.