Winnipeg Warmth - cooking recipe

Ingredients

4 Tbsp. dried mandarin peel
2 sticks cinnamon
2 bottles Port
1 lb. cube sugar
1/2 tsp. cardamom seeds
24 whole cloves
2 bottles Claret
1 c. brandy
sweet almonds; blanched, seedless raisins; cinnamon sticks (optional)*

Preparation

Place dried mandarin peel, cardamom, cinnamon and cloves in a cheesecloth bag and simmer slowly in the Port and Claret.
Remove from the stove and place a wire grill over the top of the pan.
Put the sugar cubes on the grill and slowly pour the brandy over the sugar.
Carefully light sugar cubes, warm brandy will flame.
When the sugar is melted, remove the grill and extinguish the flame by covering the kettle.
Remove the bag of spices.
Serve hot.
Serves 10 to 12.