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Enjoy this recipe from Our Favorite Slow-Cooker Recipes Cookbook.
Submitted by: from
3 cinnamon sticks
30 whole cloves
4 qts. water, divided
16-oz. can jellied cranberry sauce
2 6-oz. cans frozen orange juice concentrate, thawed
1 c. sugar
6 T. lemon juice
Combine cinnamon sticks, cloves and 2 cups water in a small saucepan; bring to a boil and boil for 10 minutes. In a large bowl, combine cranberry sauce, orange juice, sugar and lemon juice; add boiling liquid, straining cinnamon sticks and cloves. Pour mixture and remaining water into a slow cooker; cover and cook on low setting to keep warm while serving. | |
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Combine cinnamon sticks, cloves and 2 cups water in a small saucepan; bring to a boil and boil for 10 minutes. In a large bowl, combine cranberry sauce, orange juice, sugar and lemon juice; add boiling liquid, straining cinnamon sticks and cloves. Pour mixture and remaining water into a slow cooker; cover and cook on low setting to keep warm while serving. |
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