Ingredients
2 cinnamon sticks (3 inches)6 whole cloves1 fresh rosemary sprig1 bottle (750 ml) cabernet sauvignon or other dry red wine1 cup fresh or frozen cranberries2/3 cup sugar1/3 cup bourbon1/3 cup orange juice4 teaspoons grated orange zest Orange slices, optional
Preparation
Place cinnamon sticks, cloves and rosemary on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag.
In a 1-1/2-qt. slow cooker, combine the wine, cranberries, sugar, bourbon, orange juice and zest. Add spice bag. Cover and cook on low until heated through, 4-5 hours. Discard spice bag. Serve warm and if desired, garnish with orange slices and additional cinnamon sticks and cranberries.
