Ingredients

　　2 bottles red wine

　　3 cups ruby port

　　1 cup plum or orange brandy

　　2 lemons, thinly sliced

　　two oranges, thinly sliced

　　eight 2-inch pieces of cinnamon stick

　　12 whole cloves

　　In an enamel kettle, combine the red wine, ruby port, the plum or orange brandy, lemon and orange slices, pieces of cinnamon stick, and the cloves. Bring the mixture to a simmer over low heat and simmer it for 15 minutes. Transfer the hot mulled wine mélange to a heat-proof punch bowl, rinsed with boiling water beforehand.