Fruit Punch Liqueur - cooking recipe

Ingredients

4 oranges, seeds removed
2 small lemons, seeds removed
1 cup pitted prune
1 cup raisins
7 -8 cinnamon sticks
20 cracked cardamom pods
24 whole almonds
20 whole cloves
4 (25 ounce) bottles california port wine
25 ounces vodka, 110-proof

Preparation

Cut oranges and lemons into eighths.
Combine all fruit and spices in a large pan.
Cook for 20-30 minutes into a \"fruit soup,\" stirring occasionally.
While fruit is cooking, pour wine into a large porcelain pan.
Cover and bring to a boil, but do not cook.
Pour fruit mixture into wine pan.
Cover and bring to a boil again.
When mixture begins to boil, pour in the alcohol, cover and bring to a boil again.
Turn off heat.
Holding the cover of the pan at rim of pan as a shield, ignite the mixture with a match.
Let burn for 30 seconds, and replace cover on pan.
Strain fruit mixture for other use.
Bottle.
Tastes best when served warm.