Fix-It and Forget-It Revised and Updated: 700 Great Slow Cooker Recipes (122 page)

Josie’s Hot Cranberry Punch

Josie Boilman,
Maumee, OH

Makes 6 1-cup servings

Prep. Time: 5 minutes

Cooking Time: 3-4 hours

Ideal slow-cooker size: 2½-qt.

32-oz. bottle cranberry juice

2 sticks cinnamon

6-oz. can frozen lemonade

12-oz. can frozen orange juice

1. Mix together all ingredients in slow cooker.

2. Cook on High 3-4 hours.

Hot Cranberry Citrus Punch

Marianne Troyer

Millersburg, OH

Makes 13-14 1-cup servings

Prep. Time: 5-10 minutes

Cooking Time: 2-3 hours

Ideal slow-cooker size: 6-qt.

2 qts. hot water

1½ cups sugar

1 qt. cranberry juice

¾ cup orange juice

¼ cup lemon juice

12 whole cloves,
optional

½ cup red hot candies

1. Combine water, sugar, and juices. Stir until sugar is dissolved.

2. Place cloves in double thickness of cheesecloth and tie with string. Add to slow cooker.

3. Add cinnamon candies.

4. Cover and Cook on Low 2-3 hours, or until heated thoroughly.

5. Remove spice bag before serving.

Hot Fruit Punch

Karen Stoltzfus

Alto, MI

Makes 10 1-cup servings

Prep. Time: 5-10 minutes

Cooking Time: 1 hour

Ideal slow-cooker size: 4½-qt.

1 qt. cranberry juice

3 cups water

6-oz. can frozen orange juice concentrate, thawed

10-oz. pkg. frozen red raspberries, thawed

2 oranges, sliced

6 sticks cinnamon

12 whole allspice

1. Combine all ingredients in slow cooker.

2. Heat on High 1 hour, or until hot.

Serving suggestion: Turn to Low while serving.

Hot Spicy Lemonade Punch

Mary E. Herr

The Hermitage

Three Rivers, MI

Makes 9-10 1-cup servings

Prep. Time: 5-10 minutes

Cooking Time: 3-4 hours

Ideal slow-cooker size: 4-qt.

4 cups cranberry juice

⅓-⅔ cup sugar

12-oz. can lemonade concentrate, thawed

4 cups water

1-2 Tbsp. honey

6 whole cloves

2 cinnamon sticks, broken

1 lemon, sliced

1. Combine juice, sugar, lemonade, water, and honey in slow cooker.

2. Tie cloves and cinnamon in small cheesecloth square. Add spice bag and lemon slices to slow cooker.

3. Cover and cook on Low 3-4 hours. Remove spice bag.

Serving suggestion: Keep hot in slow cooker until ready to serve.

Punch

Kathy Hertzler

Lancaster, PA

Makes 12 1-cup servings

Prep. Time: 5 minutes

Cooking Time: 6 hours

Ideal slow-cooker size: 5½-qt.

1 tsp. whole cloves

5 cups pineapple juice

5 cups cranberry juice

2¼ cups water

½ cup brown sugar

2 cinnamon sticks

¼ tsp. salt

1. Place cloves in small cheesecloth bag or tea ball.

2. Mix together all ingredients in slow cooker.

3. Cook on Low 6 hours. Remove cloves.

Serving suggestion: Serve hot.

Wine Cranberry Punch

C.J. Slagle

Roann, IN

Makes 8 1-cup servings

Prep. Time: 5-10 minutes

Cooking Time: 1-2 hours

Ideal slow-cooker size: 3-qt.

1 pint cranberry juice cocktail

1 cup water

¾ cup sugar

2 sticks cinnamon

6 whole cloves

⅘ qt. burgundy wine

1 lemon, sliced thin

1. Combine ingredients in slow cooker.

2. Heat on Low 1-2 hours. Strain and serve hot.

Serving suggestion: Keep hot and serve from slow cooker set on lowest setting.

Hot Spiced Cranberry Punch

Barbara Aston
, Ashdown, AR

Makes 10 1-cup servings

Prep. Time: 10 minutes

Cooking Time: 4½-5 hours

Ideal slow-cooker size: 7½-qt.

2 16-oz. cans jellied cranberry sauce

2 qts. water

2 cups frozen orange juice concentrate

1 qt. pineapple juice,
optional

half a stick of butter

¾ cup firmly packed brown sugar

½ tsp. ground cinnamon

½ tsp. ground allspice

¼ tsp. ground cloves

¼ tsp. ground nutmeg

¼ tsp. salt

1. Mix together all ingredients.

2. Heat on High until boiling, then reduce to Low for 4 hours.

Serving suggestion: Serve hot.

Kate’s Mulled Cider / Wine

Mitzi McGlynchey

Downingtown, PA

Makes 8-10 1-cup servings

Prep. Time: 5 minutes

Cooking Time: 3-4 hours

Ideal slow-cooker size: 2½-qt.

½ tsp. whole cloves

½ tsp. whole allspice

½ gallon apple cider,
or
red burgundy wine

2 3-inch cinnamon sticks

1 tsp. ground nutmeg

1. Place cloves and allspice in cheesecloth bag or tea ball.

2. Combine spices, apple cider or wine, 2 cinnamon sticks, and nutmeg in slow cooker.

3. Cook on High 1 hour. Reduce heat, and simmer 2-3 hours.

Serving suggestion: Garnish individual servings with
orange slices
or fresh
cinnamon sticks
.