2 Fifths burgundy wine
1 quart cranberry juice cocktail
2 cups water
1 and 1/2 cups sugar
4 sticks cinnamon
12 whole cloves
Peel of 1/2 lemon
1/4 cup lemon juice
Combine cranberry juice, water, sugar, cinnamon, cloves and lemon peel in large kettle. Bring to a boil, stirring until sugar dissolves. Simmer 15 minutes and strain. Add wine and lemon juice. Heat gently (DO NOT BOIL). Serve in pre-heated mugs with a dash of nutmeg sprinkled on top. Store in refrigerator. Reheat slowly as needed during the holidays.