MogoBlog, MogoLicious
Cranberry Punch
16
Jul
Jul
Cranberry Punch
8 whole cardamom pods
2 sticks cinnamon
12 whole cloves
4 cups dry red wine
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
2-2/3 cups water
1/2 cup honey (or to taste)
1 orange sliced into 8 thin crescents
Directions:
- 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.
- Pour wine, cranberry concentrate, water, and honey into slow cooker. Heat on Low.
- Submerge spice packet in the liquid and heat but do not boil.
- Let punch steep on Low for up to 4 hours.
- To Serve, remove and discard spice bag. Divide punch among cups. Float an orange slice in each cup.
- Serve warm.
Prep Time: 10 Minutes
Cooking Time: 4 Hours
Ideal Slow Cooker Size: 4-Quart
Yields: 8 Servings
Nutritional:
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
