Hot Scarlet Wine Punch
inches stick cinnamon
32 ounce bottle cranberry juice (4 cups)
cup packed brown sugar
750 milliliter bottle white zinfandel or dry white wine
Whole fresh cranberries (optional)
Stick cinnamon (optional)
- 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.
- 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 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 and/or additional stick cinnamon. Makes 14 (4-ounce) servings.
Nutrition Facts(Hot Scarlet Wine Punch)
- Per serving:
- 99 kcal cal.,
- 0 g fat
- (0 g sat. fat,
- 0 g polyunsaturated fat,
- 0 g monounsatured fat),
- 0 mg chol.,
- 6 mg sodium,
- 16 g carb.,
- 0 g fiber,
- 15 g sugar,
- 0 g pro.
- Percent Daily Values are based on a 2,000 calorie diet