1. Mix cranberry-juice cocktail and sugars in a large saucepan. Tie cinnamon stick, cloves and allspice in cheesecloth and add to saucepan; heat to boiling, uncovered; reduce heat; simmer 5 minutes. Discard spice bag.
2. Add Burgundy; heat until piping hot, but do not boil. Ladle into heat-proof pitcher for serving. To keep hot, serve in mugs.