3/4 C. golden raisins
1/2 C. dark rum
1 quart apple cider
1/2 C. apple brandy (calvados)
4 (2-inch) cinnamon sticks
16 whole cloves
1 apple, cored and thinly sliced
Put raisins in cup and cover with rum; soak 2 hours. Pour cider and apple brandy in large saucepan and add soaked golden raisins, cinnamon sticks and cloves. Heat very slowly; do not allow to boil. Pour into large heat-proof bowl or pitcher and stir in the apple slices.
To serve, ladle the punch into heat-proof glasses, making sure each glass has a few raisins, cinnamon stick, cloves and apple slices.
Makes 4 to 6 servings.
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