Spicy Fruit PunchNovember 18, 2008 | Email This Post Print This Post Post a Comment
4 cinnamon sticks
1 orange, washed
1 square (8 inches) double-thickness cheesecloth
1 teaspoon whole allspice
1/2 teaspoon whole cloves
7 cups water
1 can (12 ounces) frozen cran-raspberry juice concentrate, thawed
1 can (6 ounces) frozen lemonade concentrate, thawed
2 cans (5 1/2 ounces each) apricot nectar
Break cinnamon into pieces. Using vegetable peeler, remove strips of orange peel. Squeeze juice from orange; set juice aside.
Rinse cheesecloth; squeeze out water. Wrap cinnamon, orange peel, allspice and cloves in cheesecloth. Tie bag securely with cotton string or strip of cheesecloth.
Combine reserved orange juice, water, concentrates and apricot nectar in slow cooker; add spice bag.
Cover and cook on LOW 5 to 6 hours. Remove and discard spice bag before serving.
Makes about 14 servings.