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Warm Cranberry-Orange Punch
Melissa Hart

Warm Cranberry-Orange Punch

This ruby punch gives the non-cider people something warm to hold. Cranberry is naturally sharp, so orange juice and a measured amount of honey soften it without turning it into syrup. Pull the spices after two hours; cloves get medicinal when forgotten.
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings: 12
Ingredients Method

Ingredients
  

  • 6 cups cranberry juice cocktail
  • 4 cups orange juice
  • 2 cups unsweetened pineapple juice
  • 1/3 cup honey
  • 1 orange cut into rounds
  • 3 cinnamon sticks
  • 6 whole cloves
  • 1- inch piece fresh ginger thinly sliced

Method
 

  1. Combine the cranberry juice, orange juice, pineapple juice and honey in a 5-quart slow cooker and stir until the honey loosens.
  2. Add the orange rounds, cinnamon sticks, cloves and ginger.
  3. Cover and cook on low until steaming and fragrant, 1 1/2 to 2 hours, without letting the punch boil.
  4. Strain out the orange and spices so the cloves do not turn bitter.
  5. Switch the cooker to warm and hold the punch for up to 3 hours.
  6. Stir before ladling because the juices settle as they stand.