1 sm. cinnamon stick, broken into 1 inch pieces
1/4 tsp. ground cloves
1/4 tsp. nutmeg
1/4 c. lemon juice
2/3 c. sugar
Thin lemon slices
1 bottle (6/5 quart) favorite dry red wine (Burgundy or Beujolais) Gallo burgundy is good for this recipe
1 c. port wine

Combine ingredients except lemon slices in metal fondue pot or crockpot. Heat to serving temperature over direct moderate heat. To serve, ladle into small mugs or punch cups and top each serving with lemon slice. Yield: about 8 servings.