3 sticks (2-3 inches long) cinnamon
20 whole cloves
1 cup water
1/2 cup raisins
2-3 cup slivered almonds
1/2 cup currents
1/4 cup sugar
2 bottle (4-5 quarts each) red wine
1 bottle (4-5 quart) port
1 cup rum
1 cup akvavit or brandy
In a sauce pan, add cinnamon, cloves and water.
Cover and bring to a boil.
Reduce heat and let simmer 1/2 to 3/4 hour.
Strain and discard spices
In a gallon kettle add spicy water, raisins, almond, currents, sugar, wine, port, rum, akvavit or brandy. Heat thoroughly, but do not boil.
Keep hot over a warmer or or warm heat until time to serve.
Pour into a large warmed glass or silver bowl.
If desired, float several thin slices of oranges for garnish. Skaal!
Pairs Well With
Recipe found in Grandma Pat’s recipe box. It was newspaper clipping glued to a note card. She attributed it to Bob Sailstad.