Yield: 1 Servings
|1½ \N||Liter port wine (Gallo)|
|750 millilitres||Sherry (Christian Brothers California golden sherry)|
|1 cup||Absolut vodka|
|3 \N||Sticks cinnamon|
|5 \N||Whole cloves|
|5 \N||Cardamom seeds (expensive; by the way)|
|1 \N||Chopped orange peel|
|7 ounces||Blanched almonds|
CHEESE CLOTH #1
CHEESE CLOTH #2
Prepare the two cheesecloth spice packages. Boil both cheeseclothed packages in 2 cups water for 15 minutes with 1 cup sugar.
Add all the above (including the boiling water) to Port wine. Sherry and vodka.
Warm it all until finger warm. then remove from heat as soon as it gets to the finger warm stage, cover (with plastic), and let sit 2 weeks. After 2 weeks, try it. if its ready, throw out the cheese cloth with the spices and keep the almonds and raisins for putting in with the drinks. Do not store with the raisins in after the point when it tastes good or else, it tends to become raisin juice.
To serve: place some raisins and almonds (the pre-spiked ones) into some of the concoction, heat (do not boil) and serve.
For a longer sitting period (4 weeks), decrease the amount of spices, etc.
(but don't decrease the amount of sugar), and maybe skip the step where you warm the whole concoction before storage.
For a shorter sitting period, increase the amount of spices (not the sugar) and warm the whole concoction before storage for several hours (like 5 or 6, not the 3 or 4 minutes of the 2 week method) at finger warm. It should not be stored for less than 2 days.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .