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2
sticks cinnamon, broken into 1-inch pieces
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4
whole cloves
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1
32 ounce bottle cranberry juice (4 cups)
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1/3
cup packed brown sugar
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1
750 milliliter bottle white Zinfandel or dry white wine
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Cranberry-Cinnamon Swizzle Sticks (optional)
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.
7. Cranberry-Cinnamon Swizzle Sticks: Break or crush cinnamon sticks into long, thin pieces. Thread fresh cranberries onto the cinnamon pieces.
- Servings Per Recipe 14,
- Calories 99,
- Carbohydrate (gm) 16,
- Sugar, total (gm) 15,
- Vitamin C (mg) 25,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Sodium (mg) 6,
- Potassium (mg) 84,
- Calcium (DV %) 10,
- Iron (DV %) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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