Winnipeg Warmth

Directions

1. 1
   Place dried mandarin peel, cardamom, cinnamon and cloves in a cheesecloth bag and simmer slowly in the Port and Claret.
2. 2
   Remove from the stove and place a wire grill over the top of the pan.
3. 3
   Put the sugar cubes on the grill and slowly pour the brandy over the sugar.
4. 4
   Carefully light sugar cubes, warm brandy will flame.
5. 5
   When the sugar is melted, remove the grill and extinguish the flame by covering the kettle.
6. 6
   Remove the bag of spices.
7. 7
   Serve hot.
8. 8
   Serves 10 to 12.