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| Cranberry White Punch
2 cups of cranberry raspberry juice
1 cup of water
3/4 cup of sugar
one 750 ml bottle Burgundy wine
1 lemon, unpeeled, thinly sliced
2 cinnamon sticks
6 whole cloves
Combine juice, water, sugar, wine, and lemon in a slow cooker. Tie cinnamon and cloves in a small cheesecloth bag , add to cooker. Cover and heat on LOW 1 to 2 hours. Remove cheesecloth bag. Punch may be kept hot and served from slow cooker on the lowest setting. Makes 6 to 8 servings |
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