Hot Scarlet Wine Punch

By dizzybetts

Ingredients

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

Details

Servings 14
Adapted from bhg.com

Preparation

Step 1

Directions

1.
For spice bag, cut a double thickness of 100%-cotton cheesecloth into a 6-inch square. Place cinnamon and cloves in center of cheesecloth square. Bring up corners of cheesecloth and tie closed with clean 100%-cotton kitchen string.

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

3.
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.

4.
If using low-heat setting, turn to high-heat setting. Stir wine into mixture in cooker. Cover and cook for 30 minutes more.

5.
Serve immediately or cover and keep warm on warm setting or low-heat setting for up to 2 hours. Stir occasionally.

6.
If desired, serve with Cranberry-Cinnamon Swizzle Sticks.