2 c. sugar
10 whole cloves
8 cinnamon sticks
4 c. water
3 lemons, thinly sliced
1/3 c. brandy
1/2 gallon red wine (burgundy)

In a 5 quart kettle combine sugar, cloves, cinnamon and 4 cups water. Bring to a boil, stirring. Boil uncovered for 5 minutes. Remove from heat. Add sliced lemons and let stand covered for 10 minutes. With a slotted spoon remove cloves and cinnamon. Add brandy to wine.

Store in the refrigerator. To serve, simmer uncovered until hot. If you use a Rose wine, cut the water and sugar in half.