—Geraldine Evans, Hermosa, South Dakota
- 8 cups cranberry juice
- 2-2/3 cups water
- 1-1/3 cups sugar
- 16 whole cloves
- 1 teaspoon ground cinnamon
- 1/2 to 1 teaspoon ground nutmeg
- 2/3 cup orange juice
- 1/2 cup lemon juice
- In a Dutch oven or large saucepan, combine the cranberry juice, water and sugar; bring to a boil over medium heat. Place cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add the cinnamon, nutmeg and spice bag to the pan. Reduce heat; simmer, uncovered, for 20 minutes.
- Discard spice bag. Stir in the orange and lemon juices. Transfer to a 5-qt. slow cooker; keep warm. Yield: 12 servings (3 quarts).
Originally published as Hot Spiced Cranberry Punch in Country Woman Christmas Annual 2006, p41
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