6 inches stick cinnamon, broken
12 whole cloves
8 cups water
1/2 12 ounce can frozen cranberry juice cocktail concentrate (3/4 cup)
1/2 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 cup brandy or rum or 6 tea bags (optional)
Orange slices (optional)
- For spice bag, cut a double thickness of 100 percent cotton cheesecloth into a 6-inch square. Place cinnamon and cloves in center of cheesecloth square. Bring up corners of cheesecloth and tie with a clean string.
- In a 3-1/2-, 4-, or 5-quart crockery cooker combine water, cranberry juice cocktail concentrate, raspberry juice blend concentrate, apple juice concentrate, sugar, and lemon juice. Add the spice bag to juice mixture.
- Cover; cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. Remove the spice bag and discard. If desired, about 5 minutes before serving, add brandy or rum or the tea bags to the crockery cooker. Allow to stand for 5 minutes. Discard the tea bags, if using.
- To serve, ladle beverage into cups. If desired, float an orange slice atop each serving. Makes 14 (6-ounce) servings.