Fruit Punch Liqueur

• 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

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.

oranges, lemons, raisins, cinnamon, pods, almonds, cloves, bottles california port, vodka

Taken from www.food.com/recipe/fruit-punch-liqueur-172896 (may not work)