6 whole cloves
2 sticks cinnamon
4 whole cardamom seeds
4 cups (1 quart) cranberry juice cocktail
1/2 cup granulated sugar
3 cups Bordeaux or port wine
1/2 cup brandy
1/2 cup shredded blanched almonds
1 cup light raisins

Tie spices in a piece of cheesecloth and place in saucepan. Add one cup of cranberry juice and the sugar; bring to a boil. Let simmer for 10 minutes. Cool.

When punch is ready to serve, remove spice bag. Add remaining cranberry juice, the wine and brandy. Bring to a boil.

Serve in mugs or heat-proof glasses, putting some of the almonds and raisins into each mug.

Serves 8.