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For spice bag, cut a double thickness of 100-percent-cotton cheesecloth into a 6-inch square. Place cinnamon and cloves in the center of the cloth. Bring the corners together and tie closed with clean kitchen string. In a 3-1/2- or 4-quart slow cooker combine spice bag, cranberry juice and brown sugar.
Cover and cook on Low for 3 to 4 hours or on High for 1 to 1 1/2 hours.
Remove the spice bag and discard. If using Low, turn slow cooker to High. Stir wine into punch. Cover and cook for 30 minutes more. Serve immediately or keep warm, covered, on Low for up to 2 hours. Ladle punch into heatproof cups. If desired, garnish with cranberries and/or additional stick cinnamon.