Combine wine, corn syrup, and water in slow cooker. Rinse cheesecloth; squeeze out water. Wrap orange peel, cinnamon stick halves, cloves, and nutmeg in cheesecloth. Tie securely with cotton string or strip of cheesecloth. Add to slow cooker. Cover and cook on HIGH 2 to 2.5 hours. Discard spice bag; ladle into glasses. Garnish with orange slices, if desired.
In slow-cooking pot, combine apricot nectar, orange juice, brown sugar and lemon juice. Tie cinnamon and cloves in small cheesecloth bag; add to juices. Cover and heat on low for 2-5 hours. Serve hot from pot. Makes 12 servings.