Mulled Wine

Preheat loggerheads vertically in the coals of a hot fire until the tips are cherry red, about 30 minutes. Combine all ingredients except the cinnamon sticks in a very large enameled metal pitcher (you can also use a smaller metal pitcher and heat the wine in batches, but do not use glass or plastic as the heat could cause them to crack or melt). Submerge a loggerhead in the wine mixture until hot, about 30 seconds or less. Pour into wine glasses and garnish each with a cinnamon stick. NotesThis recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.