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- 1 orange
- 1 lemon
- 4 slices fresh ginger
- 3 inches stick cinnamon, broken
- 8 whole allspice
- 8 whole cloves
- 1 750 milliliter bottle Bordeaux or Beaujolais wine
- 4 cups water
- 1 12 ounce can frozen pineapple-orange juice concentrate
- 1/2 cup brandy
- 1/2 cup sugar
- 1/4 cup Triple Sec
- Orange slices
- Cinnamon sticks
1. Using a vegetable peeler, cut wide strips of peel from the orange and lemon, avoiding the white pith underneath. Juice the orange and lemon.
2. For a spice bag, cut a a 6-inch square from a double thickness of 100%-cotton cheesecloth. Place lemon peel, orange peel, ginger, cinnamon, allspice, and cloves in the center of the cloth. Bring the corners together and tie closed with 100%-cotton kitchen string.
3. In a 4- to 5-quart slow cooker, combine wine, the water, juice concentrate, brandy, sugar, Triple Sec, citrus juices, and spice bag.
4. Cover; cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2 1/2 hours. Remove spice bag and discard. Garnish each serving with orange slices and/or cinnamon sticks.
- Servings Per Recipe 22,
- cal. (kcal) 103,
- carb. (g) 15,
- sugar (g) 12,
- vit. C (mg) 39,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 4,
- sodium (mg) 8,
- Potassium (mg) 68,
- calcium (mg) 20,
- iron (mg) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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