Warm Cider Cranberry Punch

Total Time

Prep: 10 min. Cook: 3 hours


20 servings

Updated: Aug. 03, 2023
I first made this at an instructional cooking camp. My kids loved it so much that, for a time, they insisted we make it every day. Serve it hot in the winter or with the ice during the summer. —Carol Gehringer, Raleigh, North Carolina
Warm Cider Cranberry Punch Recipe photo by Taste of Home


  • 1 bottle (64 ounces) cranberry juice
  • 6 cups apple cider or juice
  • 2 cans (12 ounces each) frozen lemonade concentrate, thawed
  • 1 medium lemon, cut into wedges
  • 4 cinnamon sticks (3 inches)
  • 2 teaspoons whole cloves
  • 1 teaspoon whole allspice
  • Cranberries, lemon peel strips and additional cinnamon sticks, optional


  1. In a 6-qt. slow cooker, combine cranberry juice, apple cider, lemonade concentrate and lemon. Place cinnamon sticks, cloves and allspice on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. Place in slow cooker. Cook, covered, on low 3-4 hours or until heated through. Discard spice bag and lemon. If desired, garnish with cinnamon stick, cranberries and lemon peel.
Sugared Cranberries
Heat 3 tablespoons light corn syrup in microwave until warm; gently toss with 1 cup fresh or frozen cranberries, allowing excess syrup to drip off. Toss in 1/3 cup sugar to coat. Place on waxed paper; let stand until set, about 1 hour. 

Nutrition Facts

3/4 cup: 83 calories, 0 fat (0 saturated fat), 0 cholesterol, 10mg sodium, 21g carbohydrate (20g sugars, 0 fiber), 0 protein.

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