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1
Heat the oven to 350 degrees F and arrange a rack in the middle.
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2
Place the oranges and grapefruit in a baking dish and bake until the bottom of the fruit is lightly browned, about 35 minutes.
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3
Using tongs, flip the fruit over and continue baking until the second side is lightly browned, about 20 to 35 minutes more.
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4
Remove from the oven and let cool slightly in the dish.
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5
When cool enough to handle, remove the fruit from the dish and stud each piece with 6 cloves; set aside.
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6
Place the red wine, sugar, cinnamon sticks, and star anise in a large saucepan over low heat and stir until the sugar has dissolved.
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7
Remove from the heat.
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8
Add the clove-studded fruit, submerging it in the wine mixture as much as possible (not all the fruit will be covered).
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9
Cover and let sit at room temperature overnight.
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10
The next day, remove the fruit from the saucepan.
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11
Slice each piece in half and juice the halves into a strainer set over a medium bowl.
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12
Discard the seeds, cloves, and any large pieces of pulp in the strainer.
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13
Add the juice and port to the wine mixture and stir to combine.
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14
Place over low heat until the mixture is hot, being careful not to let it boil.
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15
If desired, remove the star anise and cinnamon sticks.
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16
Serve hot.
