Ingredients

2 3/4 quart Bottles Burgundy
1 C. Sugar
2×3-1/2 inch strips lemon peel
2×2-1/2 inch strips lemon peel
1/2 C. Lemon juice
12 Whole cloves
1/2 C. Rum
1 C. Orange juice

Cooking Instructions

In crock pot combine burgundy, sugar, orange peel and juice, lemon peel and juice and cloves. Stir to dissolve sugar. Cover and 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.
 
 
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