1 bottle (750 milliliters) cabernet sauvignon or other dry red wine
1 cup fresh or frozen cranberries
2/3 cup sugar
1/3 cup bourbon
1/3 cup orange juice
4 teaspoons grated orange zest
Place cinnamon sticks, cloves and rosemary on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag.
In a 1-1/2-qt. slow cooker, combine the wine, cranberries, sugar, bourbon, orange juice and zest. Add spice bag. Cover and cook on low for 4-5 hours or until heated through. Discard spice bag. Serve warm.