Place in cloth bag

6 cardamon seeds - whole
7 cloves - peppers removed
4-5 cinnamon sticks
1 ginger root
pinch grated nutmeg

Cook slowly for 1 hour in 1 1/2 quarts water.

Cook slowly in pot:

a. 1 gallon port
b. 1 gallon burgundy

1 lb. granulated (or brown) sugar. Less with a. more with b.
peels from 2 oranges
1 lb. raisins
1 pkg. blanched almonds

DO NOT boil the wine! Heat slowly for the hour the spices are cooking.
Remove the spice bag and pour water into wine.

Add 1/5th whiskey and stir. Remove from heat and "burn" off bitters.
Remove fruit and store in wine bottles.

Great! Serve warm!

You can serve some fruit with each cup or you can use the fruit in your
holiday bread....... It's quite good that way.
submitted by Ralph and Joyce Reckamp. This recipe is a family favorite.