2 (750 ml) bottles dry red wine (Cabernet, Shiraz, Zinfandel or Merlot)
1 cup sugar
6 cinnamon sticks
1 teaspoon whole cloves
6 slices fresh ginger, peeled
1 teaspoon anise seed
1 teaspoon black peppercorns
½ teaspoon ground nutmeg
¼ teaspoon ground allspice
Zest from one orange
1 lemon, thinly sliced
1 tart apple, cored and thinly sliced (Granny Smith)
1 orange, thinly sliced
Orange juice from zested orange ( or ¼ cup or orange juice)
Mix wine and sugar in slow cooker.
Place cinnamon sticks, cloves, ginger, anise seed, peppercorns, nutmeg, allspice and orange zest in a cheesecloth bag* and put in wine.
Put fruit slices and orange juice in wine.
Heat on high for 3 hours or low for 6 hours and serve.
*If cheesecloth is not available, place cloves, ginger, anise seed, peppercorns, nutmeg, allspice and zest in a coffee filter and tie top. Place in wine and float the cinnamon sticks on top.