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1
orange
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1
lemon
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4
slices fresh ginger
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3
inches stick cinnamon, broken
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8
whole allspice
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8
whole cloves
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1
750 milliliter bottle Bordeaux or Beaujolais wine
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4
cups water
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1
12 ounce can frozen pineapple-orange juice concentrate
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1/2
cup brandy
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1/2
cup sugar
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1/4
cup Triple Sec
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Orange slices
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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,
- Calories 103,
- Carbohydrate (gm) 15,
- Sugar, total (gm) 12,
- Vitamin 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 (DV %) 20,
- Iron (DV %) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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