Ingredients
1 orange
8 inches stick cinnamon, broken
8 whole cloves
4 whole allspice
1 32 ounce bottle cranberry juice
1 11 1/2 ounce can frozen white grape-raspberry juice concentrate
4 cups water
Directions
Use a vegetable peeler to remove several 2- to 3-inch-long sections of orange peel from the orange, avoiding the white pith underneath. Juice the orange.
For a spice bag, cut a 6-inch square from a double thickness of 100%-cotton cheesecloth. Place orange peel, cinnamon, cloves, and allspice in the center of the square. Bring the corners together and tie closed with 100%-cotton kitchen string.
In a 3 1/2- to 4-quart slow cooker, combine cranberry juice, juice concentrate, the water, orange juice, and spice bag.
Cover; cook on low-heat setting for 4 to 6 hours or on high-heat setting for 2 to 2 1/2 hours. Remove spice bag and discard. Serve immediately or keep warm on low-heat setting for up to 2 hours.
Source: BHG
1 orange
8 inches stick cinnamon, broken
8 whole cloves
4 whole allspice
1 32 ounce bottle cranberry juice
1 11 1/2 ounce can frozen white grape-raspberry juice concentrate
4 cups water
Directions
Use a vegetable peeler to remove several 2- to 3-inch-long sections of orange peel from the orange, avoiding the white pith underneath. Juice the orange.
For a spice bag, cut a 6-inch square from a double thickness of 100%-cotton cheesecloth. Place orange peel, cinnamon, cloves, and allspice in the center of the square. Bring the corners together and tie closed with 100%-cotton kitchen string.
In a 3 1/2- to 4-quart slow cooker, combine cranberry juice, juice concentrate, the water, orange juice, and spice bag.
Cover; cook on low-heat setting for 4 to 6 hours or on high-heat setting for 2 to 2 1/2 hours. Remove spice bag and discard. Serve immediately or keep warm on low-heat setting for up to 2 hours.
Source: BHG