Ingredients

　　1 large orange

　　20 cloves (approx.)

　　2 tablespoons sugar (brown if you prefer)

　　1 quart port

　　6 ounces brandy

　　Stud the orange with cloves and roast in a 350°F oven for 30 minutes. Remove, cut into quarters, and place in a heavy saucepan with the sugar and port. Heat for 20 minutes without letting wine come to a boil. Pour an ounce of brandy into six warmed 6-ounce mugs and fill with the hot wine.