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2 3/4 qt Bottles Burgundy
1 c Sugar
2 3-1/2" strips lemon peel
2 2-1/2" strips lemon peel
1/2 c Lemon juice
12 Whole cloves
1/2 c Rum
1 c Orange juice
In slow cooker combine burgundy, sugar, orange peel and juice, lemon peel and juice and cloves. Stir to dissolve sugar. Cover, heat on low for 4 hours.
In saucepan, heat rum; pour into ladle, ignite. Slowly pour into wine. If desired float orange slices on top. Make 16 4 oz servings.
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