- 4 cups pomegranate juice
- 4 cups unsweetened apple juice
- 2 cups brewed tea
- 1/2 cup sugar
- 1/3 cup lemon juice
- 3 cinnamon sticks (3 inches)
- 12 whole cloves
- In a 4- or 5-qt. slow cooker, combine the first five ingredients. Place cinnamon sticks and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to slow cooker.
- Cover and cook on low for 2-3 hours or until heated through. Discard spice bag. Serve warm. Yield: 10 servings (2-1/2 quarts).
Originally published as Warm Pomegranate Punch in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2009, p98
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