Glogg - cooking recipe

Ingredients

6 prunes
1/2 c. raisins
1/2 gal. Port (Tawny Port)
4 cardamon seed
1 1/2 sticks cinnamon
3 whole cloves
8 oz. brandy
blanched almonds (optional)

Preparation

Tie spices into a piece of white cheesecloth.
Simmer spices and fruit in a pan (not aluminum pan, I use a porcelain pot). Cover with 2-inches of water.
Cook until fruit is soft.
Add wine and bring to a boil.
Add brandy.
Shut off heat; ignite surface with a match.
Burn for 15 seconds.
Cover with a lid.