Found on gardenandgun
from Matt Bolus, the 404 Kitchen, Nashville, TN
Makes 2 quarts and 1 pint
2 ¾ plus 2 cups whiskey
2 ½ cups golden raisins
2 cloves, whole
2 allspice berries, whole
20 black peppercorns, whole
½ cinnamon stick
4 strips orange peel, removed with a vegetable peeler
1 quart apple juice or non-alcoholic cider
3 Tbsp. apple pectin
Bring 2 ¾ cups of whiskey to a boil. Add raisins to a large stainless steel bowl and cover with hot whiskey. Cover with plastic wrap and let raisins rehydrate overnight.
The next morning, toast cloves, allspice berries, peppercorns, cinnamon stick, and orange peel in a hot skillet until very aromatic. Combine with rehydrated raisins, and stir to incorporate. Let the mixture sit 10 minutes. Then, in a large pot, combine it with apple juice or cider and bring to a boil over medium-high heat.
Remove from heat, allow mixture to cool substantially, and then blend it on high speed until smooth. Strain liquid, discarding all solids, and return it to the pot. Add pectin and whisk continuously over medium-high heat until it reaches 235 degrees. Remove from heat and whisk in the final 2 cups of whiskey. Chill