Fruit Punch Liqueur

Posted for Zaar World Tour 2006

• Ready In: 1 hr 20 mins
• Yields: 4 quarts

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.