1 pint cranberry juice
1 cup water
3/4 cup sugar
1 cinnamon stick
6 whole cloves
1/2 lemon peel, cut into strips
3/4 quart (1 bottle) Burgundy wine
2 tablespoons lemon juice
Syrup can be made ahead. Combine cranberry juice, water, sugar, cinnamon stick, cloves and lemon peel in large saucepan. Bring to a boil. Stir until sugar is dissolved. Simmer gently 15 minutes. Strain.
Combine syrup with wine and lemon juice; heat, but DO NOT BOIL. Serve in preheated mugs with a sprinkling of nutmeg. The syrup can be made ahead, kept in the refrigerator and combined with the wine and lemon juice before serving.