INSTRUCTIONS
1. Press stem (pointed) end of 10 cloves into each tangerine, piercing through the skin.
2. Place tangerines, wine, cider, Lady apples (if using), 2 cinnamon sticks, and cardamom pods in a large pot.
3. Bring to a bare simmer over medium-low heat; cook gently for 20 minutes.
4. DO AHEAD: Mulled wine can be made 2 hours ahead.
5. Cover and let stand at room temperature.
6. Rewarm gently over medium-low heat before continuing.
7. Stir in Port. Divide among glasses; garnish each with a cinnamon stick and a Lady apple, if desired.
