Spiced Cabernet

• 4 (750-ml) bottles cabernet sauvignon
• 1 cup sugar, plus additional to taste
• 1 good pinch whole cloves
• 2 small cinnamon sticks or 1 large
• 2 navel oranges, juiced and rind reserved

1. In a large nonreactive saucepan, combine cabernet, sugar, cloves, cinnamon sticks and orange juice and rind.
2. Heat until steaming but not boiling.
3. Let cook over low heat for about 30 minutes to blend flavors.
4. Season with more sugar, to taste, if desired.
5. Ladle from pot into mugs, making sure not to serve any stray cloves.

cabernet sauvignon, sugar, whole cloves, cinnamon, oranges

Taken from www.foodnetwork.com/recipes/dave-lieberman/spiced-cabernet.html (may not work)