On page 38 on Hanna Winsnes’ cook book:
Three pægel of water (7.2dl) boiled with half a pound of crystal sugar or light powdered sugar, one pægel of Cognac (2.4dl) and a little cinnamon; then pour in a bottle of red wine, that must not boil. Take it off the fire, when it is close to boiling. Serve warm.
For each bottle of red wine take one quarter pound of white sugar, which can be crystal sugar, and the juice of two bitter oranges (pommerance), that are pressed with a lemon juicer onto the sugar. If you want to use it staright away, also take a piece of thin peel, and immerse it in the wine; but if it is to be stored as an extract, it could easily become too bitter from this.
When preparing, pour as much boiling water in, that it becomes warm; it is best to warm up the bowl first with hot water.
Read about Hanna Winsnes and the First Norwegian Cook Book.