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- 1 orange
- 8 inches stick cinnamon, broken
- 8 whole cloves
- 4 whole allspice
- 1 32 ounce bottle cranberry juice
- 1 11 1/2ounce can frozen white grape-raspberry juice concentrate
- 4 cups water
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.
- Servings Per Recipe 12,
- cal. (kcal) 114,
- carb. (g) 29,
- fiber (g) 1,
- sugar (g) 26,
- vit. A (IU) 49,
- vit. C (mg) 1,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 4,
- sodium (mg) 7,
- Potassium (mg) 64,
- calcium (mg) 20,
- iron (mg) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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