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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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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 |
Directions:
1. Cut oranges and lemons into eighths.
2. Combine all fruit and spices in a large pan.
3. Cook for 20-30 minutes into a fruit soup, stirring occasionally.
4. While fruit is cooking, pour wine into a large porcelain pan.
5. Cover and bring to a boil, but do not cook.
6. Pour fruit mixture into wine pan.
7. Cover and bring to a boil again.
8. When mixture begins to boil, pour in the alcohol, cover and bring to a boil again.
9. Turn off heat.
10. Holding the cover of the pan at rim of pan as a shield, ignite the mixture with a match.
11. Let burn for 30 seconds, and replace cover on pan.
12. Strain fruit mixture for other use.
13. Bottle.
14. Tastes best when served warm.
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