- 3 (750 milliliter) bottles dry red wine
- 1 1/2 cups brandy
- 1 1/2 cups sugar
- 3 cinnamon sticks
- 8 whole cloves
- 3 small lemons, zest scored lengthwise if desired with a channel knife and fruit sliced thin crosswise
- In a large saucepan bring wine and brandy to a simmer with sugar, cinnamon and cloves, stirring, and cook at a bare simmer 2 minutes. Stir in lemon slices and ladle into heat-proof cups.
- Makes about 12 1/2 cups, serving 12.