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- 2 inches stick cinnamon
- 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
- Whole fresh cranberries (optional)
1. For spice bag, cut a double thickness of 100-percent-cotton cheesecloth into a 6-inch square. Place cinnamon and cloves in the center of the cloth. Bring the corners together and tie closed with clean kitchen string. In a 3-1/2- or 4-quart slow cooker combine spice bag, cranberry juice, and brown sugar.
2. Cover and cook on low-heat setting for 3 to 4 hours or on high-heat setting for 1 to 1-1/2 hours.
3. Remove the spice bag and discard. If using low-heat setting, turn slow cooker to high-heat setting. Stir wine into punch. Cover and cook for 30 minutes more. Serve immediately or keep warm, covered, on low-heat setting for up to 2 hours. Ladle punch into heatproof cups. If desired, garnish with cranberries on skewers.Makes 14 (4-ounce) servings.
- Servings Per Recipe 14,
- cal. (kcal) 99,
- carb. (g) 16,
- sugar (g) 15,
- vit. C (mg) 25,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- sodium (mg) 6,
- Potassium (mg) 84,
- calcium (mg) 10,
- iron (mg) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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