1 c Dry red wine 1 c Water 3/4 c Sugar 1 Cinnamon stick 2 Whole cloves 2 sl Lemon 6 lg Oranges Combine and bring to a boil the wine, water, sugar, cinnamon, cloves and lemon slices. Simmer for 3 minutes and keep hot. Peel oranges and reserve skins. Section oranges, discarding fibrous membranes, and drop sections into the hot syrup. Pare away the white part of orange skin and cut rinds into very fine julienne strips. Sprinkle the strips over the orange sections in red wine mixture and chill. Serve in chilled crystal compote dishes. submitted by marina source jr. league san francisco alacarte