22 ounces (750 mL) full bodied red wine, such as Australian Shiraz or Chilean cabernet
3-4 ounces (85-115 mL) port or orange liqueur
2 whole cloves
A dash of cinnamon
1 tablespoon (15 mL) sugar
1 cinnamon stick
4 orange slices
Heat the wine in a large, non-reactive saucepan. Simmer gently, stirring occasionally, for about 10 minutes. Add port or orange liqueur, spices and sugar. Simmer for another five minutes. Pour through a sieve to strain the solids from the liquid. Pour into heat-proof mugs or glasses. Stir with a cinnamon stick, and garnish with orange slices.