Makes 12 servings
|2||bottles (750 ml each) dry red wine, such as Cabernet Sauvignon|
|1||cup light corn syrup|
|1||square (8 inches) double-thickness cheesecloth|
|Peel of 1 large orange|
|1||cinnamon stick, broken in half|
- Combine wine, corn syrup and water in slow cooker.
- Rinse cheesecloth; squeeze out water. Wrap orange peel, cinnamon stick, cloves and nutmeg in cheesecloth. Tie bag securely with cotton string or strip of cheesecloth. Add to slow cooker. Cover; cook on HIGH 2 to 2-1/2 hours.
- Remove spice bag and discard. Ladle wine into mugs. Garnish as desired.
|Total Fat||<1 g|
|Fat||1-1/2 (Fat exchange accounts for the calories from|
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