Servings: Makes 1 gallon

1.5 liter dry red wine 1.5 liter dry red wine
1.5 liter inexpensive port 1.5 liter inexpensive port
1 bottle (1200ml) inexpensive brandy 1 bottle (1200ml) inexpensive brandy
10 inches cinnamon stick 10 inches cinnamon stick
1Tb cardamom seeds ( substitute whole allspice) 1Tb cardamom seeds ( substitute whole allspice)
1Tb whole cloves 1Tb whole cloves
Peel of one orange Peel of one orange
1/2 c raisins ½ c raisins
1 c blanched almonds 1 c blanched almonds
2 c sugar 2 c sugar

In a stainless steel or porcelain pot (do not use copper or aluminum), pour red wine and port.
Stir in cinnamon, cardamom,cloves, orange peel, raisins and almonds. Warm gently, but do not boil.
In a medium sized pan, pour half the brandy, then stir in sugar over a low flame until sugar is dissolved to a golden syrup.  You can speed up process by flaming the brandy. Flaming will create a 2 foot high blue flame, so be sure there is nothing above the stove that can catch fire. Then stand back and light the brandy. Turn out the kitchen lights and watch it burn. This carmelization is crucial to develop the complexity.
Add carmelized sugar to spiced wine mix. Cover and let it mull for an hour. Just before serving, strain spices and add brandy. It can be served immediately or aged a month or two. If aging, pour into a bottle, fill as high as possible and seal tight. Store in a cool place, refrigerator or garage.
To serve, warm gently over a low flame or in a crockpot, serve in a mug garnish with an orange peel twisted over mug to release the oils.

Variations: brown sugar instead of white sugar, Southern Comfort or orange vodka instead of brandy.  Variations: brown sugar instead of white sugar, Southern Comfort or orange vodka instead of brandy.