In a large saucepan, combine cranberry juice, brown sugar, cinnamon stick, and cloves. Bring to boiling; reduce heat and simmer, uncovered, for 5 minutes. Remove spices.
Add white zinfandel. Heat until just warm. Ladle into mugs or transfer to a warm, heatproof pitcher, and pour into mugs. Makes 14 servings.
If you like, substitute 3-1/4 cups white grape juice for the white zinfandel and omit the brown sugar.