Saturday, March 1, 2008


2 teaspoons dried orange peel
1 teaspoon whole cloves
4 whole cardamom, cracked
3 short cinnamon sticks
1 cup dark seedless raisins
1 8-ounce package dried apricots
2 4/5-quart bottles Burgundy
(6 1/2 cups)
1 4/5-quart bottle vodka, gin or
aquavit(3 1/4 cups)
3/4 cup sugar
1 cup whole blanched almonds

Place orange peel and spices on a piece of cheesecloth; tie string to form a bag. In covered, 4-quart saucepan over medium-low heat, simmer raisins, apricots, spice bag and 1 bottle Burgundy 30 minutes. Remove from heat and discard spice bag; stir in vodka, sugar and remaining Burgundy; cover mixture and let stand overnight at room temperature.
To serve: Over high heat, heat mixture until piping hot, but not boiling, stirring occasionally. Ignite mixture with long match; let burn a few seconds, then cover pan to extinguish flame. Add almonds; pour into heated punch bowl. Serve hot.

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