This recipe was clipped from a newspaper article listing several holiday beverage recipes, publish date was 1988. Recipe is typed below along with a scanned copy.

SPICED HOT PINK CATAWBA

2 cups apple juice or cranberry juice cocktail
1 stick (about 3 inches) cinnamon, cracked
3 whole cloves
1 bottle (750 ml) pink Catawba wine
Sliced kiwi or lime

Place apple or cranberry juice, cinnamon stick and cloves in a non-aluminum saucepan; bring to a boil, cover and reduce heat so it will simmer for 15 minutes. Keep covered and cool to room temperature. Strain into a large non-aluminum saucepan or rangetop-proof casserole, which also can be used as a bowl for serving. Add wine and heat, but do not boil. Serve hot with a slice of kiwi or lime for garnish. Makes about 6 servings.

Note: For advance preparation, heat apple or cranberry juice with the spices. Cool to room temperature, strain and store in refrigerator up to a few days. Add wine and heat just before serving.