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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Hot Scarlet Wine Punch

Makes: 14 servings
Serving size: 4 ounce
Prep 10 mins Cook 3 hrs 30 mins to 4 hrs  (Low)
Hot Scarlet Wine Punch
  • 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)

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 KitchenCranberry-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)
  • Servings Per Recipe 14,
  • cal. (kcal) 99,
  • carb. (g) 16,
  • sugar (g) 15,
  • vit. C (mg) 25,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 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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