1In small saucepan, combine all syrup ingredients; mix well. Cook over medium heat until mixture comes to a boil, stirring constantly. Reduce heat; simmer 10 minutes.
2Strain syrup. Cool slightly. Refrigerate syrup at least 3 hours or until serving time.
3At serving time, place half of prepared syrup (about 1 1/4 cups) in each of 2 large saucepans. To one add raspberry-cranberry drink. To the other add wine. Simmer each over low heat until thoroughly heated. Serve hot with cinnamon sticks and citrus twists, if desired.