White Cranberry Mulled Wine

1. 1

   Place the rosemary sprigs in the bottom of a 1.5-quart saucepan from the KitchenAid(R) Stainless Steel 8-Piece Set with 1/2 cup white cranberry juice. Bring to a boil. Let boil for 3 minutes, then strain into the bottom of the KitchenAid(R) 6-Quart Slow Cooker. Discard the rosemary stems.

2. 2

   With a vegetable peeler, gently scrape away the rind of the orange so that you have orange peelings, being careful not to get any of the white pith, which is bitter. Add the peels to the Slow Cooker.

3. 3

   To the Slow Cooker, add the remaining 1/2 cup white cranberry juice, bottle of white wine, cranberries, cloves, cinnamon sticks, and star anise. Cook on low for 1 hour, until warm. Stir in the rum. Serve warm garnished with additional rosemary, cranberries, and cinnamon sticks.

* Per serving · 4 servings · Values may vary.