To all living in Cold countries, You will just love it,
6 to 8 persons. Overnight Preparation 15 min's, cooking time 10 min's.

4 dl red Porto
1 bottle red vine ordinary 3 dl
100 g sugar
3 sticks of cinnamon
1 piece of ginger
15 cloves
15 pods of cardamom's
1 orange
50 g slices of amandie's (effilées de amandes)
20 g dried raisins

In a piece of muslin or a small piece of cloth, place the cloves, cardamoms, ginger crushed, sticks of cinnamon. Tie it all up into a bundle and string it up to hold in the spices. Heat red vine with sugar and the bundle of spices never boil (only till very hot). Add 2dl of Porto and keep it aside overnight. You can stir up the bundle of spices now and then to get it well soaked into the vine mixture.

Next day soak the dry raisins with the rest of the 2dl of Porto for 20 mins. Add on to the rest of the mixture. Heat the whole mixture for 10 minutess (should be very hot) but never boil. Take out bundle of spices. Serve hot with pieces of orange and pieces of Amandie's. Your comments are welcome.

Print this recipe         Email this recipe

© Malini's Kitchen :: Sri Lanka Recipes