Beverages
Apple Honey Tea
Jeanne Allen
Rye, CO
Makes 6 1-cup servings
Prep. Time: 5 minutes
Cooking Time: 1-2 hours
Ideal slow-cooker size: 1-qt.
12-oz. can frozen apple juice/cider concentrate
2 Tbsp. instant tea powder
1 Tbsp. honey
½ tsp. ground cinnamon
1. Reconstitute the apple juice/cider concentrate according to package directions. Pour into slow cooker.
2. Add tea powder, honey, and cinnamon. Stir to blend.
3. Heat on Low 1-2 hours.
Serving suggestion: Stir well before serving since cinnamon tends to settle on bottom.
Hot Mulled Cider
Phyllis Attig, Reynolds, IL
Jean Butzer, Batavia, NY
Doris G. Herr, Manheim, PA
Mary E. Martin, Goshen, IN
Leona Miller, Millersburg, OH
Marjora Miller, Archbold, OH
Janet L. Roggie, Lowville, NY
Shirley Sears, Tiskilwa, IL
Charlotte Shaffer, East Earl, PA
Berenice M. Wagner, Dodge City, KS
Connie B. Weaver, Bethlehem, PA
Maryann Westerberg, Rosamond, CA
Carole Whaling, New Tripoli, PA
Makes 8 1-cup servings
Prep. Time: 5 minutes
Cooking Time: 2-8 hours
Ideal slow-cooker size: 3½-qt.
¼-½ cup brown sugar
2 quarts apple cider
1 tsp. whole allspice
1½ tsp. whole cloves
2 cinnamon sticks
2 oranges sliced, with peels on
1. Combine brown sugar and cider in slow cooker.
2. Put spices in tea strainer or tie in cheesecloth. Add to slow cooker. Stir in orange slices.
3. Cover and simmer on Low 2-8 hours.
Variation:
Add a dash of ground nutmeg and salt.
Marsha Sabus
Fallbrook, CA
Autumn Sipper
Shari Jensen
Fountain, CO
Makes 8 1-cup servings
Prep. Time: 5-10 minutes
Cooking Time: 4 hours
Ideal slow-cooker size: 3½-qt.
1 Tbsp. whole allspice
3 3-inch cinnamon sticks
2 whole cloves
1 piece each lemon and orange peel, each about the size of a half dollar
1 piece crystallized ginger, about the size of a quarter
5 cups apple juice
3 cups apricot nectar
1. Place spices, citrus peels, and ginger in a cheesecloth or coffee filter. Tie securely. Place in bottom of slow cooker.
2. Pour in apple juice and nectar. Cover.
3. Cook on High 1 hour, then on Low 3 hours.
Serving suggestion: Garnish filled glasses with fresh cinnamon sticks and orange slices, if you wish.
Hot Apricot Zinger
Jan Mast
Lancaster, PA
Makes 12 servings
Prep Time: 10 minutes
Cooking Time: 2-4 hours
Ideal slow-cooker size: 4-qt.
46-oz. can apricot juice, or nectar
3 cups orange juice
2 Tbsp. lemon juice
½ cup brown sugar
3 cinnamon sticks
½ tsp. whole cloves
1. Stir juices and brown sugar together in slow cooker.
2. Tie cinnamon sticks and cloves in a cheesecloth bag or coffee filter.
3. Add spice pack to juices.
4. Cook on Low 2-4 hours. Serve hot.
Hot Mulled Apple Tea
Barbara Tenney
Delta, PA
Makes 16 1-cup servings
Prep. Time: 5-10 minutes
Cooking Time: 2 hours
Ideal slow-cooker size: 4½-qt.
½ gallon apple cider
½ gallon strong tea
1 sliced lemon
1 sliced orange
3 3-inch cinnamon sticks
1 Tbsp. whole cloves
1 Tbsp. allspice
brown sugar to taste
1. Combine all ingredients in slow cooker.
2. Heat on Low 2 hours.
Autumn Tea
Shelia Heil
Lancaster, PA
Makes 12 servings
Prep Time: 15 minutes
Cooking Time: 2-3 hours
Ideal slow-cooker size: 4- to 5-qt.
5 individual tea bags
5 cups boiling water
5 cups unsweetened apple juice
2 cups cranberry juice
⅓ cup lemon juice
½ cup sugar
½ tsp. pumpkin pie spice
1. Place tea bags in slow cooker. Pour in boiling water. Cover and steep for 10 minutes.
2. Remove and discard tea bags.
3. Add juices, sugar, and pumpkin pie spice.
4. Stir until sugar is dissolved.
5. Heat in slow cooker on High 2-3 hours, or until flavors have blended and tea is heated through.
Serving suggestion: Serve warm.
Mulled Holiday Wassail
Marcia S. Myer
Manheim, PA
Makes 15-18 servings
Prep Time: 5-10 minutes
Cooking Time: 3-4 hours
Ideal slow-cooker size: 5-qt.
3 qts. apple cider
½ cup brown sugar
2 6-oz. cans pineapple juice
⅓ cup orange juice
juice of 1 fresh lemon
1 heaping Tbsp. mulling spice, placed in cheesecloth or coffee filter and tied shut with strong string
1. Combine all ingredients in slow cooker.
2. Cook on High 3-4 hours.
Yummy Hot Cider
Char Hagner
Montague, MI
Makes 10-11 1-cup servings
Prep. Time: 5 minutes
Cooking Time: 2 hours
Ideal slow-cooker size: 3-qt.
3 3-inch sticks cinnamon
2 tsp. whole cloves
1 tsp. whole nutmeg, or ½ tsp. ground nutmeg
½ gallon apple cider
1 cup sugar
2 cups orange juice
½ cup lemon juice
1. Tie spices in cheesecloth or tea strainer and place in slow cooker.
2. Add apple cider and sugar, stirring well.
3. Cover. Simmer on Low 1 hour. Remove spices and stir in orange juice and lemon juice. Continue heating 1 more hour.
Serving suggestion: Serve cider from cooker, set on Low.
Great Mulled Cider
Charlotte Shaffer
East Earl, PA
Barbara Sparks
Glen Burnie, MD
Makes 8-10 1-cup servings
Prep. Time: 5 minutes
Cooking Time: 3 hours
Ideal slow-cooker size: 4-qt.
½ tsp. ground allspice, or 1 tsp. whole allspice
1½ tsp. whole cloves
2 cinnamon sticks
2 qts. apple cider
½ cup frozen orange juice concentrate
½ cup brown sugar
orange slices
1. Tie all whole spices in cheesecloth bag, then combine all ingredients in slow cooker.
2. Cover and simmer on Low 3 hours.
Hot Caramel Apple Cider
Shelia Heil
Lancaster, PA
Makes 8-10 servings
Prep Time: 5 minutes
Cooking Time: 2-3 hours
Ideal slow-cooker size: 3- to 4-qt.
½ gallon fresh apple cider
2-4 Tbsp. brown sugar, depending on the sweetness of the cider
¼ cup caramel ice cream topping
1. Combine cider, sugar, and caramel topping in slow cooker.
2. Cook on High 2-3 hours, stirring frequently.
Serving suggestion: Pour into mugs and top with frozen whipped topping, thawed.
Note:
This is a good fall drink for young and old, served with popcorn.
Spiced Cider
Mary Puterbaugh
Elwood, IN
Makes 12 1-cup servings
Prep. Time: 5 minutes
Cooking Time: 3-4 hours
Ideal slow-cooker size: 3-qt.
12 whole cloves
½ gallon apple cider
⅔ cup red hot candies
¼ cup dry orange drink mix
1 qt. water
1. Place cloves in cheesecloth bag or tea ball.
2. Combine all ingredients in slow cooker.
3. Cover. Cook on Low 3-4 hours.
Serving suggestion: Serve hot from cooker during fall, or on Halloween.
Hot Wassail Drink
Dale Peterson
Rapid City, SC
Makes 24-27 1-cup servings
Prep. Time: 10 minutes
Cooking Time: 1-2 hours
Ideal slow-cooker size: 2 5- or 6-qt.
12-oz. can frozen orange juice
12-oz. can frozen lemonade
2 qts. apple juice
2 cups sugar, or less
3 Tbsp. whole cloves
2 tbsp. ground ginger
4 tsp. ground cinnamon
10 cups hot water
6 cups strong tea
1. Mix juices, sugar, and spices in slow cooker.
2. Add hot water and tea.
3. Heat on High until hot (1-2 hours).
Serving suggestion: Set slow cooker to Low while serving.
Apricot-Pineapple Wassail
Dolores S. Kratz
Souderton, PA
Makes 8 1-cup servings
Prep. Time: 10 minutes
Cooking Time: 3-4 hours
Ideal slow-cooker size: 4-qt.
16-oz. can apricot halves, undrained
4 cups unsweetened pineapple juice
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.
Serving suggestion: Serve hot.
Hot Cider
Ilene Bontrager, Arlington, KS
Makes 18-20 1-cup servings
Prep. Time: 5 minutes
Cooking Time: 5-6 hours
Ideal slow-cooker size: 4½-qt.
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.
Serving suggestion: Float orange slices on top before serving.
Wassail
John D. Allen, Rye, CO
Susan Yoder Graber, Eureka, IL
Jan Pembleton, Arlington, TX
Makes 12 1-cup servings
Prep. Time: 5-10 minutes
Cooking Time: 5-9 hours
Ideal slow-cooker size: 4-qt.
2 qts. cider
1 pint cranberry juice
⅓-⅔ cup sugar
1 tsp. aromatic bitters
2 sticks cinnamon
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.
Serving suggestion: 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.
Holiday Spice Punch
Maryland Massey
Millington, MD
Makes 10 1-cup servings
Prep. Time: 5 minutes
Cooking Time: 2 hours
Ideal slow-cooker size: 4-qt.
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.
Serving suggestion: Float broken cinnamon sticks and lemon or orange slices, studded with whole cloves, in individual mugs as you serve.
Hot Cranberry-Apple Punch
Barbara Sparks, Glen Burnie, MD
Shirley Thieszen, Larkin, KS
Makes 10-11 1-cup servings
Prep. Time: 10 minutes
Cooking Time: 2 hours
Ideal slow-cooker size: 4-qt.
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’s Hot Cranberry Punch
Josie Boilman, Maumee, OH
Makes 6 1-cup servings
Prep. Time: 5 minutes
Cooking Time: 3-4 hours
Ideal slow-cooker size: 2½-qt.
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.
Hot Cranberry Citrus Punch
Marianne Troyer
Millersburg, OH
Makes 13-14 1-cup servings
Prep. Time: 5-10 minutes
Cooking Time: 2-3 hours
Ideal slow-cooker size: 6-qt.
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.
Hot Fruit Punch
Karen Stoltzfus
Alto, MI
Makes 10 1-cup servings
Prep. Time: 5-10 minutes
Cooking Time: 1 hour
Ideal slow-cooker size: 4½-qt.
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.
Serving suggestion: Turn to Low while serving.
Hot Spicy Lemonade Punch
Mary E. Herr
The Hermitage
Three Rivers, MI
Makes 9-10 1-cup servings
Prep. Time: 5-10 minutes
Cooking Time: 3-4 hours
Ideal slow-cooker size: 4-qt.
4 cups cranberry juice
⅓-⅔ cup sugar
12-oz. can lemonade concentrate, thawed
4 cups water
1-2 Tbsp. honey
6 whole cloves
2 cinnamon sticks, broken
1 lemon, sliced
1. Combine juice, sugar, lemonade, water, and honey in slow cooker.
2. Tie cloves and cinnamon in small cheesecloth square. Add spice bag and lemon slices to slow cooker.
3. Cover and cook on Low 3-4 hours. Remove spice bag.
Serving suggestion: Keep hot in slow cooker until ready to serve.
Punch
Kathy Hertzler
Lancaster, PA
Makes 12 1-cup servings
Prep. Time: 5 minutes
Cooking Time: 6 hours
Ideal slow-cooker size: 5½-qt.
1 tsp. whole cloves
5 cups pineapple juice
5 cups cranberry juice
2¼ cups water
½ cup brown sugar
2 cinnamon sticks
¼ tsp. salt
1. Place cloves in small cheesecloth bag or tea ball.
2. Mix together all ingredients in slow cooker.
3. Cook on Low 6 hours. Remove cloves.
Serving suggestion: Serve hot.
Wine Cranberry Punch
C.J. Slagle
Roann, IN
Makes 8 1-cup servings
Prep. Time: 5-10 minutes
Cooking Time: 1-2 hours
Ideal slow-cooker size: 3-qt.
1 pint cranberry juice cocktail
1 cup water
¾ cup sugar
2 sticks cinnamon
6 whole cloves
⅘ qt. burgundy wine
1 lemon, sliced thin
1. Combine ingredients in slow cooker.
2. Heat on Low 1-2 hours. Strain and serve hot.
Serving suggestion: Keep hot and serve from slow cooker set on lowest setting.
Hot Spiced Cranberry Punch
Barbara Aston, Ashdown, AR
Makes 10 1-cup servings
Prep. Time: 10 minutes
Cooking Time: 4½-5 hours
Ideal slow-cooker size: 7½-qt.
2 16-oz. cans jellied cranberry sauce
2 qts. water
2 cups frozen orange juice concentrate
1 qt. pineapple juice, optional
half a stick of butter
¾ cup firmly packed brown sugar
½ tsp. ground cinnamon
½ tsp. ground allspice
¼ tsp. ground cloves
¼ tsp. ground nutmeg
¼ tsp. salt
1. Mix together all ingredients.
2. Heat on High until boiling, then reduce to Low for 4 hours.
Serving suggestion: Serve hot.
Kate’s Mulled Cider / Wine
Mitzi McGlynchey
Downingtown, PA
Makes 8-10 1-cup servings
Prep. Time: 5 minutes
Cooking Time: 3-4 hours
Ideal slow-cooker size: 2½-qt.
½ tsp. whole cloves
½ tsp. whole allspice
½ gallon apple cider, or red burgundy wine
2 3-inch cinnamon sticks
1 tsp. ground nutmeg
1. Place cloves and allspice in cheesecloth bag or tea ball.
2. Combine spices, apple cider or wine, 2 cinnamon sticks, and nutmeg in slow cooker.
3. Cook on High 1 hour. Reduce heat, and simmer 2-3 hours.
Serving suggestion: Garnish individual servings with orange slices or fresh cinnamon sticks.
Slow-Cooker Chai
Kathy Hertzler
Lancaster, PA
Makes 18 servings
Prep Time: 10 minutes
Cooking Time: 1-1½ hours
Ideal slow-cooker size: 5-qt.
1 gallon water
16 regular black tea bags
8 opened cardamom pods
9 whole cloves
3 Tbsp. ginger root, freshly grated, or chopped fine
3 cinnamon sticks
8-oz. can sweetened condensed milk
12-oz. can evaporated milk (regular or fat-free are equally good)
1. Pour one gallon water into slow cooker. Turn cooker to High and bring water to a boil.
2. Tie tea bag strings together. Remove paper tags. Place in slow cooker, submerging in boiling water.
3. Place cardamom seeds and pods, cloves, and ginger in a tea ball.
4. Place tea ball, and cinnamon sticks in boiling water in slow cooker. Reduce heat to Low and steep, along with tea bags, for 10 minutes.
5. After 10 minutes, remove tea bags. Allow spices to remain in cooker. Increase heat to High.
6. Add condensed milk and evaporated milk. Bring mixture to a boil.
7. Immediately turn back to Low. Remove spices 30 minutes later.
Serving suggestion: Serve tea from the slow cooker, but do not allow it to boil.
Note:
We love this after leaf-raking or for a fall party, especially when we serve it with muffins and fruit.
Almond Tea
Frances Schrag
Newton, KS
Makes 12 1-cup servings
Prep. Time: 5-10 minutes
Cooking Time: 1 hour
Ideal slow-cooker size: 5-qt.
10 cups boiling water
1 Tbsp. instant tea
⅔ cup lemon juice
1 cup sugar
1 tsp. vanilla
1 tsp. almond extract
1. Mix together all ingredients in slow cooker.
2. Turn to High and heat thoroughly (about 1 hour).
Serving suggestion: Turn to Low while serving.
Homestyle Tomato Juice
Jean Butzer
Batavia, NY
Makes 4-5 1-cup servings
Prep. Time: 10 minutes
Cooking Time: 4-6 hours
Ideal slow-cooker size: 5-qt.
10-12 large tomatoes
1 tsp. salt
1 tsp. seasoned salt
¼ tsp. pepper
1 Tbsp. sugar
1. Wash and drain tomatoes. Remove cores and blossom ends. Place in slow cooker.
2. Cover and cook on Low 4-6 hours, or until tomatoes are soft.
3. Press through sieve or food mill.
4. Stir in seasonings. Chill.
Spiced Coffee
Jan Mast
Lancaster, PA
Makes 10-12 servings
Prep Time: 10 minutes
Cooking Time: 2-3 hours
Ideal slow-cooker size: 4-qt.
2 quarts strong hot coffee
¼ cup chocolate syrup
⅓ cup sugar
¼-½ tsp. anise flavoring, optional
4 cinnamon sticks
1½ tsp. whole cloves
1. Combine hot coffee, chocolate syrup, sugar, and anise if you wish in slow cooker.
2. Tie cinnamon sticks and whole cloves in cheesecloth or a coffee filter and tie shut with strong string. Add to slow cooker, submerging in liquid.
3. Cook on Low 2-3 hours.
Serving suggestion: Serve hot with a garnish of whipped cream and a dash of cinnamon if you wish on each individual serving.
Carolers’ Hot Chocolate
Pat Unternahrer
Wayland, IA
Makes 12-14 1-cup servings
Prep. Time: 10 minutes
Cooking Time: 2-2½ hours
Ideal slow-cooker size: 5-qt.
10 cups milk
¾ cup sugar
½ tsp. salt
¾ cup cocoa, or hot chocolate mix
2 cups hot water
1. Measure milk into slow cooker. Turn on High.
2. Mix together sugar, salt, and cocoa in heavy pan. Add hot water. Stir and boil 3 minutes, stirring often.
3. Pour into milk. Cook on High 2-2½ hours.
Serving suggestion: Top with marshmallows.
Minty Hot Chocolate
Jan Mast
Lancaster, PA
Makes 6-8 servings
Prep Time: 5 minutes
Cooking Time: 2 hours
Ideal slow-cooker size: 3- to 4-qt.
6 small peppermint patties
6 cups milk
½ cup chocolate malt mix
1 tsp. vanilla
1. Combine all ingredients in slow cooker.
2. Cook on Low 2 hours.
3. Whisk or hand-beat until thoroughly mixed and frothy.
Serving suggestion: Serve hot, topping each individual serving with whipped cream.
