Slow Cooker Warm & Spicy Cranberry-Raspberry Fruit Punch Recipe

INGREDIENTS

4 cinnamon sticks 1 orange 1 teaspoon whole allspice 1/2 teaspoon whole cloves 7 cups water 1 can (12 ounces) frozen cranberry-raspberry juice concentrate, thawed 1 can (6 ounces) frozen lemonade concentrate, thawed 2 cans (5-1/2 ounces each) apricot nectar

PREPARATION:

Slow Cooker Directions

1. Break cinnamon sticks into pieces. Using vegetable peeler, remove strips of orange peel. Squeeze juice from orange; set aside. Tie cinnamon sticks, orange peel, allspice and cloves in cheesecloth bag.
2. Combine orange juice, water, concentrates and apricot nectar in 4-quart slow cooker; add spice bag. Cover; cook on LOW 5 to 6 hours.
3. Remove and discard spice bag.

This recipe appears in: Punch