2 cups water
•    12 cardamom seeds
•    2 cinnamon sticks
•    12 whole cloves
•    1/2 orange, zested
•    1 cup white sugar
•    1 cup raisins
•    1 cup blanched almonds
•    4 cups Muscatel wine, or orange Muscat
•    4 cups port wine (or Burgundy)
•    2 cups brandy
•    Bring water to a boil with cardamom, cinnamon, cloves, and orange zest; stir in sugar until dissolved. Remove from heat, and allow to steep overnight.
•    Place the raisins and almonds into a large saucepan. Strain the sugar water into the raisins, then pour in Muscatel, port, and brandy. Place over medium-high heat, and cook until hot but not simmering. Serve warm in a mug with some fruit and almonds in each cup.