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1
Preheat oven to 350. Stud an orange with whole cloves by inserting the pointed end of the clove through the orange peel, pushing until only the bud protrudes. Repeat with remaining oranges; bake oranges until soft, about 30 minutes. Once the oranges have cooled slightly, place them in a heatproof punch bowl.
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2
Warm the rum by placing the bottle in a pot of hot (not boiling) water for 10 minutes or so. While the rum warms, heat the cider in a large saucepan until steamy; pour into a pitcher and have ready for use.
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3
Pour the rum into the punch bowl, and add sugar. Lower the lights.
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4
Using a heatproof ladle, scoop a up a small amount of the rum. Holding the ladle away from the punch bowl (and your face, and the curtains, and the dog), light the scoop of rum using a kitchen match -- if necessary, add a little high-proof rum to aid in ignition.
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5
Carefully drizzle the flaming rum into the punch bowl, which should ignite the rest of the rum. Sprinkle pinches of the spices into the flames.
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6
After a minute or two, or whenever you're tired of the spectacle, douse the flames by gently adding the hot cider (and hot water if using), stirring with the ladle as you go. The flames may not immediately go out, but keep stirring and as the alcohol is diluted, they'll soon flicker and die.
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7
Serve in punch cups.
