5 Servings 1/2 cup water or CHEAP red wine 3 cardamom seeds 1/2 cinnamon stick 3 whole cloves 1/8 orange, zested 1/4 cup

white sugar 1/4 cup raisins 1/4 cup blanched almonds 1 cup Muscat wine or orange Muscat 1 cup port wine or burbandy 1/2 cup brandy 1. Bring water to a boil with cardamom, cinnamon, cloves, and orange zest, in a cheese cloth bag; stir in sugar until dissolved. Remove from heat, and allo w to steep overnight. 2. Place the raisins and almonds into a large saucepan. Strain the sugar wa ter into the raisins, then pour in Muscatel, port, and brandy. Place over medium -high heat, and cook until hot but not simmering. Serve warm in a mug with some fruit and almonds in each cup.

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