Fall Recipe #23- Cranberry Sipper

Recipe Credit 

INGREDIENTS

6 inches stick cinnamon, broken

12 whole cloves

Cheese cloth

Kitchen twine

1/2 of a 12-ounce can frozen cranberry juice concentrate (3/4 cup)

1/2 of a 12-ounce can frozen raspberry juice blend concentrate (3/4 cup)

1 6-ounce can frozen apple juice concentrate (3/4 cup)

1/2 cup sugar

1/3 cup lemon juice

1/2 to 3/4 cup brandy or rum or 6 regular tea bags (optional)

Orange slices (optional)

4- to 6-inch cinnamon sticks (optional)

Reynolds® Slow Cooker Liner

DIRECTIONS

Step 1:

Make spice bag by cutting a double thickness of 100-percent-cotton cheesecloth into a 6-inch square. Place cinnamon and cloves in center of square. Bring up corners of cloth and tie with clean twine.

Step 2:

Line a slow cooker with a Reynolds® Slow Cooker Liner. Openslow cooker liner and place it inside a 3 1/2- to 5-quart slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.

Step 3:

Combine the thawed cranberry juice concentrate, raspberry juice blend concentrate, apple juice concentrate, sugar, lemon juice, and 8 cups water slow cooker liner.

Step 4:

Add the spice bag to the juice mixture. Cover; cook for 5 to 6 hours on low or for 2-1/2 to 3 hours on high. Carefully remove lid to allow steam to escape. Remove the spice bag and discard.

Step 5:

If desired, about 5 minutes before serving, add brandy or rum or the tea bags to the crockery cooker. Let stand for 5 minutes. Discard the tea bags, if using.

Step 6:

To serve, ladle beverage into mugs or cups. If desired, add an orange slice and cinnamon stick to each serving.

Step 7:

When finished, cool slow cooker completely. Discard any remaining liquid with a non-metal ladle. Remove liner and toss. Do not lift or transport liner with liquid inside.