Hot Buttered Yum

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  • Makes: 8 servings
  • Prep: 15 mins
  • Slow Cook: 7 hrs to 8 hrs (low) or 3 1/2 to 4 hours (high)

Hot Buttered Yum

Directions

  1. For spice bag, cut a 6-inch square from a double thickness of 100-percent-cotton cheesecloth. Place lemon peel, the 3-inches stick cinnamon, and the cloves in the center of the cheesecloth. Bring corners together; tie closed with 100-percent-cotton kitchen string.
  2. In a 3 1/2- to 5-quart slow cooker combine spice bag, cranberry-raspberry juice blend, apple cider, the water, sugar, and lemon juice. Stir to dissolve sugar. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. Discard spice bag. Serve immediately or keep warm, covered, on warm setting or low-heat setting for up to 2 hours.
  3. To serve, ladle into heatproof mugs or cups. Float about 1/2 teaspoon butter on each serving. If desired, add a cinnamon stick to each serving.

From the Test Kitchen

HOT BUTTERED RUM:

Prepare as directed, except stir 1 cup rum or bourbon into mixture before serving.

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Nutrition Facts (Hot Buttered Yum )

  • Per serving:
  • 162 kcal ,
  • 2 g fat
  • (1 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 5 mg chol. ,
  • 26 mg sodium ,
  • 32 g carb. ,
  • 0 g fiber ,
  • 30 g sugar ,
  • 0 g pro.
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