Thursday, December 11, 2008

Hot Cranberry Punch

Adam says this needs to become a Christmas staple at our house. It was yummy!

Hot Cranberry Punch

8 c. hot water
1 ½ c. sugar (I tend to use less, stir in about 1 cup then if need be ad the other 1/2 cup)
4 c. cranberry juice
¾ c. orange juice
¼ c. lemon juice
12 whole cloves, optional
½ c. red-hot candies

1. In a 5 quart slow cooker, combine water, sugar and juices; stir until sugar is dissolved. If desired, place cloves in a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag.
2. Add spice bag and red-hots to slow cooker. Cover and cook on low for 2-3 hours or until heated through.
3. Before serving, discard spice bag and stir punch.

Yield: 3 ½ quarts

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