Put raisins in cup and cover with rum; soak 2 hours. Pour cider and apple brandy in large saucepan and add soaked golden raisins, cinnamon sticks and cloves. Heat very slowly; do not allow to boil. Pour into large heat-proof bowl or pitcher and stir in the apple slices.
To serve, ladle the punch into heat-proof glasses, making sure each glass has a few raisins, cinnamon stick, cloves and apple slices.