Hot Scarlet Wine Punch

By linkletter

Ingredients

• 2 inches stick cinnamon, broken into 1-inch pieces
• 4 whole cloves
• 1 32-ounce bottle (4 cups) cranberry juice
• 1/3 cup packed brown sugar
• 1 750-milliliter bottle white Zinfandel or dry white wine
• Cranberry-Cinnamon Swizzle Sticks (optional)

Details

Servings 14

Preparation

Step 1

For spice bag, cut a double thickness of 100-percent-cotton cheesecloth into a 6-inch square. Place cinnamon and cloves in center of cheesecloth square. Bring u corners of cheesecloth and tie closed with clean 100-percent-cotton kitchen string.

in a 3 1/2 or 4 quart slow cooker, combine spice bag, cranberry juice, and brown sugar.

Cover and cook on low-heat setting for 3 to 4 hours or on high-heat setting for 1 to 1 1/2 hours. Remove spice bag.

If using low-heat setting, turn to high-heat setting. Stir wine into mixture in cooker. Cover and cook for 30 minutes more.

Serve immediately or cover and keep warm on warm setting or low-heat setting for up to 2 hours. Stir occasionally.

If desired, serve with Cranberry-Cinnamon Swizzle Sticks. Makes 14(4-ounce) servings.

Cranberry-Cinnamon Swizzle Sticks:
Break or crush cinnamon sticks into long, thin pieces. Thread fresh cranberries onto the cinnamon pieces.