In a sauce pan, combine water, raisins, almonds, prunes, cinnamon sticks, cardamom seeds, cloves and sugar. Boil slowly for 15 to 20 minutes. Remove from heat. Then, add whiskey or apricot brandy, sweet wine (Port) and sour wine (Burgundy). Heat again after adding the liquor. Burn for 1to 2 seconds, enough to burn the fumes off.