Peel the zest very thinly from 3 lemons and 1 orange, and squeeze the juice. Thinly slice the remaining orange and lemon. Quarter the slices, put on a plate, cover and reserve for garnish.
2
Pour the wine, 1.2 litres (2 pints) water, citrus peel and juices into a large pan, add the cloves and cinnamon sticks. Bring to simmering point, cover and keep at simmering for about an hour. Stir in sugar to taste.
3
Strain and serve hot with the reserved orange and lemon slices floating on the top.
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