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Peel the zest very thinly from 3 lemons and 1 orange, and squeeze the juice.
Thinly slice the remaining orange and lemon.
Quarter the slices, put on a plate, cover and reserve for garnish.
Pour the wine, 1.2 litres (2 pints) water, citrus peel and juices into a large pan, add the cloves and cinnamon sticks.
Bring to simmering point, cover and keep at simmering for about an hour.
Stir in sugar to taste.
Strain and serve hot with the reserved orange and lemon slices floating on the top.