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Mulled Cranberry Punch

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)
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)
  • 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 (g) 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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