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Hot Scarlet Wine Punch

Makes: 14 servings
Serving size: 4 ounce
Prep 5 mins Cook 3 hrs  (low) High 1 hour; plus 30 minutes on High
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)
  • Servings Per Recipe 14,
  • cal. (kcal) 99,
  • Fat, total (g) 0,
  • chol. (mg) 0,
  • sat. fat (g) 0,
  • carb. (g) 16,
  • Monounsaturated fat (g) 0,
  • Polyunsaturated fat (g) 0,
  • fiber (g) 0,
  • sugar (g) 15,
  • pro. (g) 0,
  • vit. A (IU) 0,
  • vit. C (mg) 25,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 0,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 6,
  • Potassium (mg) 84,
  • calcium (mg) 10,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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