1bottledry white wine(750 ml) such as Pinot Grigio
1cupcranberriesfresh (rinsed) or frozen, plus additional for serving (do not use dried)
1whole star anise pod
Cinnamon sticksfor serving
Place the rosemary sprigs in the bottom of a large saucepan with 1/2 cup white cranberry juice. Bring to a boil. Let boil for 3 minutes, then strain into the bottom of a slow cooker. Discard the rosemary stems.
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.
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.
TO STORE: Let your slow cooker spiced wine cool completely, then pour it into an airtight storage container and place in the refrigerator for up to 3 days.
TO REHEAT: Gently rewarm spiced white wine in a large pot on the stovetop over low heat, or pour leftovers into your slow cooker and reheat on LOW until warm.