Hot Scarlet Wine Punch

For a special occasion, garnish each cup of this Hot Scarlet Wine Punch with a few cranberries threaded like beads onto cocktail skewers.

Hot Scarlet Wine Punch
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1 users rated this recipe an average rating of 1.0
Makes:
14 servings
Serving Size:
4 ounce
Prep:
5 mins
Cook:
3 hrs (low) High 1 hour; plus 30 minutes on High
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Hot Scarlet Wine Punch

Ingredients
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)
 
Stick cinnamon (optional)

Directions

  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 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
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