2 cups heavy cream
1 teaspoon Worcestershire sauce
1 teaspoon ground cinnamon
1 cup warm water (110 degrees F/45 degrees C)
2 pounds frozen cooked pork or turkey, cooked and dried
1 cup dry white wine
1 tablespoon brown sugar
2 teaspoons ground cinnamon
1 teaspoon lemon juice
1 cup water (1 cup; 1 fluid ounce)
1/2 cup golden raisins
several dashes hot pepper sauce
3 tablespoons ice water
In a saucepan, warm cream and Worcestershire sauce. Partially let mixture cool, then refrigerate.
Drain the turkey and set it aside. Mix flour packet with wine; set aside.
In a small saucepan, mix together brown sugar, cinnamon, lemon juice and water. Add broth mixture . Bring to a boil, then reduce heat to low and simmer for 15 minutes. Stir in raisins and cover thoroughly with cheesecloth. Remove from heat. In small bowl, combine boiled milk and raisins and sprinkle hot pepper sauce over chili and season with salt and pepper.
Return turkey to pot. Increase heat to medium and simmer for 15 minutes, or until mixture thickens and releases juices.