Thursday, January 8, 2009
I made this on Christmas to go with our dinner. It turned out so yummy. And it was so easy to make. I did it in the morning so it was ready to go by afternoon.
I did not make the tea bag, I just threw the cinnamon sticks and cloves into the crock pot. And I couldn't find seperate cranberry concentrate and sepertae raspberry concentrate. So I just bought 2 cranberry/raspberry concentrates (together). Matt added rum to his, and loved it.
6 inches stick cinnamon, broken
12 whole cloves
1/2 of a 12-ounce can frozen cranberry juice concentrate
1/2 of a 12-ounce can frozen raspberry juice blend concentrate
1 6-ounce can frozen apple juice concentrate
1/2 cup sugar
1/3 cup lemon juice
1/2 to 3/4 cup brandy or rum or 6 regular tea bags (optional)
Orange slices (optional)
4- to 6-inch cinnamon sticks (optional)
1. To make spice bag, cut a double thickness of 100-percent-cotton cheesecloth into a 6-inch square. Place cinnamon and cloves in center of square. Bring up corners of cloth and tie with clean string.
2. Combine the thawed cranberry juice concentrate, raspberry juice blend concentrate, apple juice concentrate, sugar, lemon juice, and 8 cups water in a 3-1/2-, 4-, or 5-quart crockery cooker. Add the spice bag to the juice mixture.
3. Cover; cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. Remove the spice bag and discard. If desired, about 5 minutes before serving, add brandy or rum or the tea bags to the crockery cooker. Let stand for 5 minutes. Discard the tea bags, if using.
4. To serve, ladle beverage into mugs or cups. If desired, add an orange slice and cinnamon stick to each serving. Makes fourteen 6-ounce servings.