8 Black peppercorns
6 whole Allspice
6 whole Cloves
2 (3-inch) Cinnamon sticks
3 (3- x 1-inch) Orange rind strips
3 c Orange juice
1 1/2 c Apple cider
3/4 c Sugar
2 (750-milliliter) bottles Dry red wine
1/2 c Brandy
1 Orange, sliced
2 small Granny Smith apples, sliced
Place peppercorns, allspice, cloves, cinnamon sticks, and orange rind strips on a 5-inch square of cheesecloth. Gather edges of cheesecloth, and tie securely with kitchen string. Combine orange juice, apple cider, sugar, and spice bag in a 6-qt. slow cooker. Cover and cook on HIGH 2 hours. Stir in wine, brandy, orange slices, and apple slices. Cover and cook on LOW 30 minutes or until thoroughly heated. Discard spice bag before serving.
Yield: Makes 11 1/2 cups
Total: 2 Hours, 40 Minutes