Mulled Cranberry Punch

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6 users rated this recipe an average rating of 3.0
  • Makes: 12 servings
  • Serving Size: 6 ounce
  • Prep: 15 mins
  • Cook: 4 hrs to 6 hrs (low) or 2 to 2 1/2 hours (high)
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Mulled Cranberry Punch
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
  1. 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.
  2. 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.
  3. In a 3 1/2- to 4-quart slow cooker, combine cranberry juice, juice concentrate, the water, orange juice, and spice bag.
  4. 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.
Nutrition Facts (Mulled Cranberry Punch)
    Per serving:
  • 114 kcal cal.,
  • 7 mg sodium,
  • 29 g carb.,
  • 1 g fiber,
  • 26 g sugar
  • Percent Daily Values are based on a 2,000 calorie diet
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