In a large non-reactive saucepan
, combine Cabernet, 1 cup sugar, cloves, and cinnamon sticks. Cut the orange in half and juice both halves into the bowl; then add the orange halves to the pan. Heat over medium-low until steaming
but not boiling. Let cook over low heat for about 30 minutes to blend
Season with more sugar
to taste, if desired. Ladle from pot into mugs, making sure not to serve any stray cloves
or pieces of orange.