150 g [5,3 oz] of light raisins
zest of 1 orange
1 stick of cinnamon
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
 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).
 Add the cinnamon, cloves and cardamom. Pour in the sherry and warm it up to just below the boiling point.
 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.
 Strain the punch into a pitcher or punch bowl of heat-resistant glass.
 Cut the lemon into thin slices and let them float on top of the hot punch and serve it immediately.