Ingredients
4 cinnamon sticks (3 inches each)4 whole cloves2 bottles (750 ml each) merlot1/2 cup sugar1/2 cup orange juice1/2 cup brandy1 medium orange, thinly slicedOptional: Orange wedges and cinnamon sticks
Preparation
Place cinnamon sticks and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag.
In a 3-qt. slow cooker, combine the wine, sugar, orange juice, brandy and orange slices. Add spice bag. Cover and cook on high for 1 hour or until heated through. Discard spice bag and orange slices. Serve warm; if desired, garnish with orange wedges and additional cinnamon sticks.
