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      4 qts. dry red wine (such as zinfandel, pinot, burgundy, etc.)
      1 qt. dry white wine
      1 pt. Marc (or heavy brandy)
      1 c. white sugar (more to taste)
      6 sticks cinnamon
      12 whole cloves
      1/8 tsp. allspice
      1/8 tsp. mace
      2 oranges
      1 lemon


    Pour 6 ounces red wine from the first bottle into an appropriate glass for later  quality control checks. This may need to be repeated from another bottle, at the cook's  discretion. Pour the remaining wine from the first bottle into a 3 gallon pot (or larger)  and begin gentle heating. As it begins to warm, add sugar and spices. Stir until sugar is  dissolved. Add Marc (or brandy) and all remaining wine. (Note: if there are too many  quality control checks, it is frequently necessary to purchase more wine.) Heat thoroughly  but do not allow to boil! Add thinly sliced lemon and 1 orange and allow mix to  steep for about 1 hour over low heat. Add more sugar during this time if desired, but do  it slowly and ensure it dissolves. Frequent samples are usually required during this time,  again for the sake of quality control. Serve hot and garnish with orange slices. A stick  cinnamon could also be used. Serve about 12-15 folks, or two quality control inspectors.

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