This warm muddled wine is from Better Homes & Garden's slow cooker book:
4 slices fresh ginger
3 inches stick cinnamon, broken
8 whole allspice
8 whole cloves
1 750 milliliter bottle of Bordeaux of Beaujolais red wine
4 cups of water
1 12-ounce can frozen pineapple-orange juice concentrate
1/2 cup brandy
1/2 cup sugar
1/4 cup triple sec
1. Cut wide strips of peel from the Orange and Lemon with a vegetable peeler (no white pith). Then juice the Orange and Lemon.
2. Place Lemon peel, Orange peel, Ginger, Cinnamon Sticks, Allspice and Cloves in a spice bag (or you can cut a 6" square from a double thickness of 100% cotton cheesecloth.
3. In a 4 or 5 quart crock pot combine all liquids and add the spice bag to the mixture.
4. Cover and cook on low heat for 4-5 hours, or on high for 2-2.5 hours. Remove spice bag and discard. Garnish each serving with a Star Anise and Cinnamon Stick