2 bottles dry red wine
1/2 cup packed brown sugar
12 whole cloves
4 cinnamon sticks
Peel of 1 large orange, cut into long strips
Peel of 1 large lemon, cut into long strips
2 cups ruby port
2 cups brandy
Combine all ingredients except port and brandy in large, non-aluminum pot. Bring to a simmer, stirring occasionally. Reduce heat to low. Simmer 10 minutes. Add port and brandy. Heat to steaming but do not boil.
Pour into large, heatproof bowl. Ladle into mugs or heatproof punch cups, adding some spice and citrus strips to each serving. Makes about 14 (6-ounce) servings.
To prepare in advance, follow the steps but don't add the brandy. When ready to serve, reheat and add brandy.
