Cranberry Punch

Cranberry Punch

8 whole cardamom pods
2 sticks cinnamon
12 whole cloves
4 cups dry red wine

2 6-oz. cans frozen cranberry concentrate
2-2/3 cups water
1/2 cup honey (or to taste)
1 orange sliced into 8 thin crescents


  1. Make a spice packet of the following items:
    • Pinch open cardamom podes to release seeds and place them on a piece of cheesecloth or paper coffee filter.
    • Add cinnamon sticks and cloves.
    • Tie with a string to make a bag.
  2. Pour wine, cranberry concentrate, water, and honey into slow cooker. Heat on Low.
  3. Submerge spice packet in the liquid and heat but do not boil.
  4. Let punch steep on Low for up to 4 hours.
  5. To Serve, remove and discard spice bag. Divide punch among cups. Float an orange slice in each cup.
  6. Serve warm.

Prep Time: 10 Minutes
Cooking Time: 4 Hours
Ideal Slow Cooker Size: 4-Quart

Yields: 8 Servings


Per Serving: 240 calories (0 calories from fat), 0g total fat (0g saturated, 0g trans), 0mg cholesterol, 30mg sodium, 40g total carbohydrate (3g fiber, 33g sugar), 2g protein, 4%DV vitamin A, 20%DV vitamin C, 8%DV calcium, 10%DV iron.

From: Fit-It and Forget-It Big Cookbook, p. 638

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