Fix-It and Forget-It Pink Cookbook (125 page)

2 cups apple cider

1 cup orange juice

18 whole cloves

6 3½-inch cinnamon sticks, broken

1. In blender or food processor, blend apricots and liquid until smooth.
   
2. Place cloves and cinna­mon sticks in cheesecloth bag.
   
3. Put all ingredients in slow cooker. Cook on Low 3-4 hours.
   

Serve hot.

Ilene Bontrager,
Arlington, KS

1 gallon cider

1 qt. cranberry juice

5-6 cinnamon sticks

2 tsp. whole cloves

½ tsp. ginger

1. Combine cider and cran­berry juice in slow cooker.
   
2. Place cinnamon sticks and cloves in cheesecloth bag and add to slow cooker. Stir in ginger.
   
3. Heat on High 5-6 hours.
   

Float
orange slices
on top before serving.

John D. Allen,
Rye, CO

Susan Yoder Graber,
Eureka, IL

Jan Pembleton,
Arlington, TX

2 qts. cider

1 pint cranberry juice

¹
/
₃
-
²
/
₃
cup sugar

1 tsp. aromatic bitters

2 sticks cinnamon

1 tsp. whole allspice

1 small orange, studded with whole cloves

1 cup rum,
optional

1. Put all ingredients into cooker. Cover and cook on High 1 hour, then on Low 4-8 hours.
   

Serve warm from cooker.

Note:

If the wassail turns out to be too sweet for you, add more cranberry juice until you find the flavor balance to be more pleasing.

Maryland Massey

Millington, MD

2 qts. apple cider

2 cups cranberry juice

2 Tbsp. mixed whole spices– allspice, coriander, cloves, and ginger

1. Pour cider and juice into slow cooker. Place mixed spices in muslin bag or tea ball. Add to juice.
   
2. Cover and simmer on Low 2 hours.
   

Float broken
cinnamon sticks
and
lemon
or
orange slices
,
studded with
whole cloves
,
in individual mugs as you serve.

Barbara Sparks,
Glen Burnie, MD

Shirley Thieszen,
Larkin, KS

4½ cups cranberry juice

6 cups apple juice

¼ cup plus 1 Tbsp. brown sugar

¼ tsp. salt

3 cinnamon sticks

1 tsp. whole cloves

1. Pour juices into slow cooker. Mix in brown sugar and salt. Stir until sugar is dissolved.
   
2. Tie cinnamon sticks and cloves in cheesecloth and drop into liquid.
   
3. Cover. Simmer on High 2 hours. Remove spice bag. Keep warm on Low.
   

Josie Boilman,
Maumee, OH

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.
   

Marianne Troyer

Millersburg, OH

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.
   

Karen Stoltzfus

Alto, MI

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.
   

Turn to Low while serving.

Mary E. Herr

The Hermitage, Three Rivers, MI