Red-hot candies add rich color and spiciness to this festive punch.
—JULIE STERCHI CAMPBELLSVILLE, KY
PREP: 5 MIN. • COOK: 2 HOURS • MAKES: 8 SERVINGS (2 QUARTS)
1 bottle (32 ounces) cranberry juice
5 cans (6 ounces each) unsweetened pineapple juice
1/3 cup Red Hots
1 cinnamon stick (3 1/2 inches)
Additional cinnamon sticks, optional
1. In a 3-qt. slow cooker, combine the juices, Red Hots and cinnamon stick. Cover and cook on low for 2-4 hours or until heated through and candies are dissolved.
2. Discard cinnamon stick before serving. Use additional cinnamon sticks as stirrers if desired.