- 2 bottles dry red wine, like a Cabernet Sauvignon
- 1 cup light corn syrup
- 1 cup water
- 1 square (8 inches) double-thickness cheesecloth
- peel from 1 orange
- 1 cinnamon stick, broken into 2 or 3 pieces
- 8 whole cloves
- 1 whole nutmeg
- orange slices, optional
- cinnamon sticks for stirring, optional
Combine red wine, corn syrup, and water in the crockpot. Rinse cheesecloth and squeeze out water. Wrap orange peel, cinnamon stick halves, cloves, and nutmeg in cheesecloth. Tie securely with cotton string or a long narrow strip of cheesecloth; add to slow cooker.
Cover and cook on HIGH for 2 to 2 1/2 hours. Discard spice bag and ladle into mugs or heatproof glasses. Garnish each glass with thin slice of orange and a cinnamon stick, if desired.