- 8 cups hot water
- 1-1/2 cups sugar
- 4 cups cranberry juice
- 3/4 cup orange juice
- 1/4 cup lemon juice
- 12 whole cloves, optional
- 1/2 cup Red Hot candies
- In a 5-qt. slow cooker, combine water, sugar and juices; stir until sugar is dissolved. If desired, place cloves in a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add spice bag and Red Hots to slow cooker. Cover and cook on low for 2-3 hours or until heated through. Before serving, discard spice bag and stir punch. Yield: 3-1/2 quarts.
Originally published as Hot Cranberry Punch in Quick Cooking March/April 2000, p45
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