|Cinnamon stick||1 Small, broken into 1 inch piece|
|Ground cloves||1⁄4 Teaspoon|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Dry red wine||4⁄5 Quart (1 Bottle, Burgundy Or Beaujolais)|
|Port wine||1 Cup (16 tbs)|
|Lemon slices||3 , thin|
Combine ingredients except lemon slices in metal fondue pot.
Heat to serving temperature over direct moderate heat. Remove cinnamon stick.
To serve, ladle into small mugs or punch cups and top with a lemon slice.