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Mulled Wine

['20 whole cloves', '2 tangerines, clementines, or small oranges', '2 750-milliliter bottles Merlot', '3 cups fresh apple cider', '8 Lady apples (optional)', '2 cinnamon sticks plus 8 for garnish (garnish optional)', '2 green cardamom pods, cracked', '2 cups tawny Port']

Press stem (pointed) end of 10 cloves into each tangerine, piercing through the skin. Place tangerines, wine, cider, Lady apples (if using), 2 cinnamon sticks, and cardamom pods in a large pot. Bring to a bare simmer over medium-low heat; cook gently for 20 minutes. DO AHEAD: Mulled wine can be made 2 hours ahead. Cover and let stand at room temperature. Rewarm gently over medium-low heat before continuing.
Stir in Port. Divide among glasses; garnish each with a cinnamon stick and a Lady apple, if desired.

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