This raisin punch is served during the holidays and New Year’s Eve and is best made a month in advance to give it time to mellow.

16 servings 


1 pound golden raisins
1¼ cups sugar
1 cup water
1 stick of cinnamon
3½ cups sweet white wine
1/2 cup vodka

Recipe preparation

Rinse the raisins in hot water; drain. Combine the sugar and water in a heavy saucepan. Simmer until the sugar is dissolved. Add the cinnamon and raisins. Simmer over low heat until the raisins are plumped. Remove the raisins with a slotted spoon and place in an airtight glass container or bottle. Bring the liquid to a boil. Cook for 5 to 6 minutes or until slightly thickened. Pour over the raisins. Cool thoroughly. Pour in the wine and the vodka. Seal the bottle. Serve in tall wine glasses with small demitasse spoons to eat the raisins.