Cranberry Punch Slow Cooker Recipe

Cranberry Punch Slow Cooker Recipe

Ingredients

• whole cardamom pods
• 2 cinnamon sticks 3 whole cloves
• 950 ml dry red wine
• 1½ cups (426 g) frozen cranberry concentrate, thawed
• 2½ cups (570 ml) water
• ½ cup (170 g) honey
• orange, sliced into 8 thin crescents

Method

1. To make a spice packet, pinch open cardamom pods to release seeds and place them on a piece of cheesecloth or paper coffee filter
2. Add cinnamon sticks and cloves
3. Tie with a string to make a bag
4. Pour wine, cranberry concentrate, water, and honey into slow cooker
5. Heat on low
6. Submerge spice packet in the liquid and heat but do not boil
7. Let punch steep on low for up to 4 hours
8. To serve, remove and discard spice bag
9. Float an orange slice in each cup
10. Serve warm
11. Yield: 8 servings
12. Per serving: 220 g water; 261 calories (0% from fat, 1% from protein, 99% from carb)

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