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Spiced Wine

This recipe can be doubled and leftovers reheated.

3-inch cinnamon stick
1 teaspoon whole cloves
1 small piece (1/2 inch square) dried gingerroot (optional)
1/2 cup sugar
1/2 cup raisins
1 cup water
1 cup aquavit, gin or vodka, or to taste
3 cups dry red wine
1/2 cup blanched whole almonds (optional)

Tie spices in 5-inch square double-thick cheesecloth. Place in heavy saucepan with sugar, raisins and water. Cover; cook over low heat about 10 minutes. Add aquavit and wine; heat uncovered over low heat (do not boil) about 30 minutes or until mixture has good spicy flavor. Remove spice bag (can be used again). Add almonds. Serve hot in punch cups with demitasse spoons for eating raisins and almonds. Makes 4 cups.