In large saucepan, combine all ingredients except wine and cornstarch; heat to boiling. Reduce heat and simmer, uncovered, 5 minutes, stirring occasionally. Meanwhile, combine wine and cornstarch until smooth; gradually stir into fruit mixture and cook until mixture thickens slightly and begins to boil.
Remove cloves, cinnamon and lemon; discard. Refrigerate until well chilled. To serve, ladle into individual bowls; garnish with lemon wedges.