Carefully peel the zest very thinly from the orange and lemons using a vegetable peeler. Squeeze out the juice and reserve.
Stick the cloves into the satsuma.
Pour the wine and water into a pan along with the satsuma, citrus peel and juice, and the cinnamon. Bring to boil, reduce to simmer, cover with lid and continue to simmer for 1 hour. Stir in the sugar gradually during cooking, until wine is sweetened to taste.