Mulled Cranberry Wine Punch

• 1 cup fresh or frozen cranberries
• 1 bottle (48 oz., 6 cups) cranberry juice cocktail
• 1/2 cup raisins
• 4 to 6 cinnamon sticks (about 3 in.)
• 2 bottles (750 ml.) fruity dry red wine such as Gamay Beaujolais, or 6 cups apple juice and 2 to 4 tablespoons lemon juice, to taste
• 1/4 to 1/2 cup sugar
• 1 teaspoon almond extract
• About 3/4 cup orange-flavor liqueur such as Cointreau or triple sec (optional)

1. Sort cranberries, discarding bruised and decayed fruit. Rinse berries and put in a 5- to 6-quart pan; add cranberry juice cocktail, raisins, and cinnamon sticks. Bring to a boil over high heat; cover and simmer on low heat to blend flavors, about 20 minutes.
2. Add wine and 1/4 to 1/2 cup sugar, to taste. Heat until steaming, 5 to 8 minutes; do not boil.
3. Add almond extract and orange liqueur; keep punch warm over lowest heat and ladle into cups or stemmed glasses.
4. For a nonalcoholic punch, replace red wine with apple juice and omit liqueur.

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Taken from www.myrecipes.com/recipe/mulled-cranberry-wine-punch (may not work)