Preheat the oven to 400°F.

Push the whole cloves into the oranges. Reserve 6-7 whole cloves for the spiced syrup.

Place the whole oranges in a baking dish and bake for 45 to 50 minutes, until the peel darkens and the oranges are soft.

Let the oranges cool briefly before adding them to the wine.

In a small saucepan, combine the water and sugar. Add the whole spices, reserved whole cloves, and sliced ginger.

Bring to a boil over high heat, stirring until the sugar dissolves completely.

Reduce heat and simmer for 2 to 3 minutes. Remove from heat and cover. Let the syrup steep for 20 to 30 minutes, then strain it, discarding the spices and ginger.

In a large, heavy-bottomed pot over medium heat, add the red wine.

Add about ¾ of the spiced syrup and stir well. Heat the wine until hot, but do not let it boil.

Cut the oranges in half, squeeze the juice into the wine, and add the orange halves.

Pour in the Port wine, and heat everything until hot but not boiling.

Taste the Smoking Bishop. If you want it sweeter, add more of the spiced syrup.

If you prefer, strain the wine through a fine mesh strainer to remove any orange pulp.

Ladle the Smoking Bishop into mugs and garnish with dried orange wheels and cinnamon sticks. Enjoy!