Swedish Port Wine Punch

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6 servings

150 g [5,3 oz] of light raisins
zest of 1 orange
1 stick of cinnamon
6 cloves
4 cardamom grains
4 dl sherry
2 dl [0,4 pt] (150 g / 5,3 oz) sugar
2 tbsp. water
4 dl [0,8 pt] cognac
1 bottle of port
1 lemon


[1] Pour boiling water over the raisins. Drain them and put them in a saucepan with orange peel, cut into thin strips (remember to remove the white).

[2] Add the cinnamon, cloves and cardamom. Pour in the sherry and warm it up to just below the boiling point.

[3] Melt the sugar in a frying pan. When it is brown, pour in water and and mix till you have a syrup and pour it into the pan. Add the cognac and port wine and warm up the punch but don’t let it boil.

[4] Strain the punch into a pitcher or punch bowl of heat-resistant glass.

[5] Cut the lemon into thin slices and let them float on top of the hot punch and serve it immediately.