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Ingredients Jump to Instructions ↓

  1. 4 ounces dried apples

  2. 3 ounces seedless raisins

  3. 3 ounces prunes

  4. 1 ounce dried orange peel (pommerance)

  5. 2 ounces almonds

  6. 1 ounce cardamom

  7. 1 ounce cloves

  8. 1 ounce cinnamon sticks

  9. 1 cup granulated sugar

  10. 2 bottles port

  11. 1 bottle claret or dry red wine

  12. Brandy

  13. Almonds, raisins and cloves (optional garnishes)

Instructions Jump to Ingredients ↑

  1. Day before, tie fruits, almonds and spices in cheesecloth; put in large pot. Add sugar, port and claret or dry red wine. Bring to boil; then simmer over medium heat until reduced to about 2 1/2 bottles. Pour into glass jar; cover; cool for 24 hours.

  2. Next day, remove spice bag from wine.

  3. Heat 1 part wine with 1 part brandy; do not boil.

  4. Serve in punch glasses. If desired, garnish each serving with a couple of almonds, raisins and cloves.

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