There’s something about punch that makes a holiday gathering really special. Once prepared, keep it in the slow cooker and set the heat on Low.
Makes 8 to 10 servings.
12- to 14-oz package fresh cranberries
2 cups sugar
3 cups water
1/3 cup fresh-squeezed lemon juice
3/4 cup fresh-squeezed orange juice
2 cinnamon sticks
1 or 2 cloves (optional)
1. Put the cranberries in a colander and rinse and sort them, discarding any that don’t look good.
2. Put the sugar in a bowl and add the water, stirring to combine and partially dissolve the sugar.
3. Put the cranberries, the sugar water, lemon juice, orange juice, cinnamon sticks, and clove or two in the slow cooker. Cover and cook on Low for 3 to 4 hours.
4. Before serving, pour the contents of the slow cooker into a large bowl. Put a fine-mesh colander over the slow cooker, and slowly pour the grog back into the slow cooker so that the skins and pulp from the cranberries are strained out.
5. Serve from the slow cooker with the setting on Low.