This festive holiday favorite is easy and fun. It is based on an old English mulled Port which is delightful by the fire in any chilly weather, especially with cheese and apples.

   (Makes approximately 12 4-ounce servings)

     2  or 3  750ml bottles Meier's No. 44 Ruby Port
     a 2-inch piece of stick cinnamon
     4-5 whole cloves
     1/4 whole nutmeg (whole nutmeg is easily quartered with a sharp knife.)
     1 3-inch strip of fresh orange peel
     

   Pour the Meier's No. 44 Ruby Port into a 2-quart, non-reactive saucepan, or into an electric crock pot. Tie the remaining ingredients into a doubled square of water-rinsed cheesecloth and add to the port.
   Bring the contents of the saucepan or the crock pot to a full simmer over medium heat. Reduce heat to low and steep a full 20 minutes to infuse the spices into the wine. Serve in small handled punch cups or mugs. Happy holidays!