Glühwein (Viking River)

3 (750 ml) bottles dry red wine (zinfandel, pinot or Burgundy)

1 C (192 g) sugar

12 whole cloves

2 pinches allspice

2 pinches mace

1 pt (473 ml) brandy

1 qt (946 ml) dry white wine

1 med orange, cut into wedges

1 med lemon, cut into wedges

2 med oranges, sliced

12 cinnamon sticks

Pour red wine into a 3-gal pot (or larger) and heat gently; add sugar and spices, stirring until sugar dissolves. Add remaining ingredients and steep for 1 hour over low heat. To serve, remove fruit wedges and strain out cloves, garnishing with orange slices and a cinnamon stick.