Hot-and-Spicy Cranberry Punch

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Hot-and-Spicy Cranberry Punch

 

4 whole cardamom pods

8 inches total of stick cinnamon, broken

6 whole cloves

2 cups dry red wine

1-1/3 cups water

1 6-ounce can frozen cranberry juice concentrate

3 tablespoons honey

1/2 cup cranberry liqueur or creme de cassis (optional)

Orange slices, halved (optional)

Whole cloves (optional)

Pinch cardamom pods to break open. Tie cardamom, cinnamon and 6 whole cloves

into a spice bag (use a square of cheesecloth or a coffee filter). In a

3-1/2 or 4-quart crockery cooker, combine spice bag, wine, water, frozen

juice concentrate and honey. Add cranberry liqueur or creme de cassis, if

desired. Cover; cook on low-heat setting for 4 to 6 hours or on high-heat

setting for 2 to 2-1/2 hours. Remove and discard spice bag. If desired, stud

orange slices with additional whole cloves. Ladle punch into cups and float

an orange slice atop each serving. Yield: 9 4-ounce servings.

For 5- or 6-quart crockery cooker: Double all ingredients. Prepare as above.

Cook on low-heat setting for 6 to 8 hours or on high-heat setting 4 to 5

hours. Yield: 18 4-ounce servings.

 

BHG New Crockery Cookbook