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Cranberry Wine Punch

2 cups cranberry-raspberry juice
1 cup water
3/4 cup sugar
1 (750-ml) bottle Burgundy wine
1 lemon, unpeeled, thinly sliced
2 cinnamon sticks
6 whole cloves

Combine juice, water, sugar, wine & lemon in a slow cooker.

Tie cinnamon sticks & cloves in a small cheesecloth bag; add to cooker.

Cover & heat on LOW 1 to 2 hours.

Remove cheesecloth bag.

Punch may be kept hot & served from slow cooker on the low setting.

It's easier & quicker to put the cinnamon sticks in the punch & remove before serving & put the cloves in a tea ball & remove that before serving.

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