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Food and Wine
by Carol Bancroft on December 23, 2007

Christina's Mulled Wine
2 cinnamon sticks
1 tsp. whole cloves
1 tsp. whole allspice or fresh ginger
1 750 ml. bottle of dry red wine
2/3 cup honey or sugar
1 orange, sliced
1/4 cup of brandy
Tie up cinnamon, cloves, and allspice or ginger in a double thickness cheesecloth or place in a large tea infuser. Pour wine and honey or sugar into a slow cooker, stir until all is dissolved. Add brandy, spice sack (or tea infuser) and orange slices. Cover. Cook on low for two hours or until steaming. Remove the spice sack before serving.
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