- 2 cups cranberry juice
- 1 cup water
- 1/2 to 3/4 cup sugar
- 5 whole cloves
- 1 lemon
- 1 bottle red wine
Combine cranberry juice, water, sugar and cloves in a large pot set over low heat.
Using a sharp peeler, cut broad strips of lemon zest and add to the pot, then juice the lemon and stir into juice mixture. Heat for 2 to 3 hours, stirring occasionally. Strain through a fine mesh sieve, then return to the pot and add wine. Serve warm.
An electric slow-cooker is a fine choice for serving this warm punch.