Slowly boil for 15 mins. Pour into a kettle: 750ml bottle wine, (port, cream sherry, claret, burgundy, or madeira) Insert cheesecloth bag containing orange peel, cinnamon, cardamon seeds, cloves. Add 1 lb each blanched almonds & seedless raisins; boil another 15 mins. Remove from heat. Place wire grill containing 1lb lump sugar over kettle. Pour 750 ml brandy over sugar, saturating it. Light sugar with match and let flame; when melted, put lid on kettle to extinguish flame. Stir, remove spice bag, serve.
