1 c. sugar
3 c. water
Peel of 1 orange, cut in strips
1 cinnamon stick, broken in pieces
1/2 c. tripe sec
1/2 gal. Burgundy
12 whole cloves
Peel of 1 lemon, cut in strips

Boil sugar, water, peels and spices for 10 minutes. Strain out peels and cinnamon stick. Add triple sec and wine. Heat without boiling. Serve hot in punch cups or mugs. 20 servings.