Hot Scarlet Wine Punch

Hot Scarlet Wine Punch Enlarge Image
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2 users rated this recipe an average rating of 5.0
Makes:
14 servings
Serving Size:
4 ounce
Prep:
10 mins
Cook:
3 hrs 30 mins to 4 hrs (Low)
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Hot Scarlet Wine Punch

Ingredients
2
inches stick cinnamon, broken into 1-inch pieces
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
 
Cranberry-Cinnamon Swizzle Sticks (optional)

Directions

  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.

From the Test Kitchen

Cranberry-Cinnamon Swizzle Sticks:

Break or crush cinnamon sticks into long, thin pieces. Thread fresh cranberries onto the cinnamon pieces.

Nutrition Facts

(Hot Scarlet Wine Punch)
    Per serving:
  • 99 kcal cal.,
  • 6 mg sodium,
  • 16 g carb.,
  • 15 g sugar
  • Percent Daily Values are based on a 2,000 calorie diet
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