Ingredients
- 2 inches stick cinnamon
- 4 whole cloves
- 32 oz bottle low-calorie cranberry juice (4 cups)
- 0.33 cup packed brown sugar
- 750 milliliter bottle white Zinfandel or dry white wine
- Whole fresh cranberries (optional)
How to Make It
- For a spice bag, place cinnamon and cloves in the center of a double-thick 6-inch square of 100-percent-cotton cheesecloth. Bring up corners; tie closed with clean 100-percent-cotton kitchen string. In a 3-½- or 4-quart slow cooker combine spice bag, cranberry juice, and brown sugar.
- Cover and cook on low-heat setting for 3 to 4 hours or on high-heat setting for 1 to 1-½ hours. Remove and discard spice bag.
- If using low-heat setting, turn cooker to high-heat setting. Stir in wine. Cover and cook for 30 minutes more.
- Serve immediately or cover and keep warm on warm or low-heat setting for up to 2 hours. Ladle punch into heatproof cups. If desired, garnish with cranberries threaded onto skewers.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 78 kcal Calories from Fat: 0 kcal |
|
% Daily Value*
|
Trans Fat 0.0 g |
Sodium 16 mg 0% |
carbohydrates 10 g 8% |
Sugars 9 g 10% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |