2 qt. port wine
2 qt. burgundy
2 c. white sugar
2 c. raisins
2 doz. blanched almonds
1 tbsp. whole cloves
8 sticks cinnamon
8 cardamom seeds

Tie cloves, cinnamon, cardamom seeds together. Put 1 quart water over tied spices, sugar and raisins. Let simmer until raisins are plump. Add the wine. When mixture bubbles around edges, add 2 cups brandy. Stir until it begins to smoke. More brandy may be added if you want more of a stick in it. Serve with a couple of almonds and raisins in a warm cup. Serves 32 (6 oz. cups).