2 qt Dry red wine
1/2    Stick cinnamon
6    Whole cardamoms; bruised
3/4 c  Sugar
5    Whole cloves
1 c  Whole almonds; blanched and
-peeled
1    Piece fresh ginger (1")

Mix the spices with the wine and leave to steep overnight. Add the sugar,
and bring the mixture almost to a boil. Remove from the heat, stir in the
almonds and serve hot from an electric fondue pot or a crock pot set to
low.