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 flavors.
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.
Recipe courtesy Dave Lieberman