Remove zest from lemon and orange using peeler in wide strips. Place zest in large saucepan.

Juice lemons and oranges and add juice to the pan. Add additional juice to equal about 3/4-1 cup in pan.

Place cloves and cardamom in small cheese cloth or filter, tie tightly with butchers twine and add to saucepan.

Add sugar, water, cinnamon sticks, place the pan over high heat and bring to a simmer, stirring to dissolve the sugar.

Reduce heat to low and continue to simmer, stirring occasionally, until the mixture is reduced by about one-third, about 20 minutes.

And the red wine and brandy, stir to combine, and bring just to a simmer. Don't let it boil.

Remove from the heat and remove and discard the spice bundle before serving.