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Bishop's Wine

1 orange
whole cloves
1 stick cinnamon
750 ml red dinner wine
 1/2 cups sugar

Stud whole orange with cloves and heat in wine, with cinnamon, about 1/2 hour. Do not boil. Stir in sugar. Serve at once or keep hot in a double boiler. Other versions call for oven roasting or broiling the clove studded orange until soft and brown, then cutting into quarters before adding it to the hot wine. Port may also be used. (Makes 8 servings).

From the book: California Wine Drinks, written by William I. Kaufman (The Wine Appreciation Guild, 1982)