- 16 oz dry red wine
- 16 oz moscatel wine
- 4 oz sweet vermouth
- 3 oz aquavit
- ¼ oz angostura bitters
- ½ cups raisins
- ½ cups whole blanched peeled almonds
- 1 orange peel
- 3 whole cardamoms
- 3 whole cloves
- ½ inch ginger root
- 1 cinnamon stick
- 4 Tbsp sugar
Combine all ingredients except sugar in an enamel slow-cooker. Let stand for 12 hours, tightly covered. Stir in sugar, heat rapidly to near-boil, and serve hot.
Serves 10.