Fix-It and Forget-It Pink Cookbook (126 page)

4 cups cranberry juice

¹
/
₃
-
²
/
₃
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.
   

Keep hot in slow cooker until ready to serve.

Kathy Hertzler

Lancaster, PA

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.
   

Serve hot.

C.J. Slagle

Roann, IN

1 pint cranberry juice cocktail

1 cup water

¾ cup sugar

2 sticks cinnamon

6 whole cloves

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/
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qt. burgundy wine

1 lemon, sliced thin

1. Combine ingredients in slow cooker.
   
2. Heat on Low 1-2 hours. Strain and serve hot.
   

Keep hot and serve from slow cooker set on lowest setting.

Barbara Aston
, Ashdown, AR

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.
   

Serve hot.

Mitzi McGlynchey

Downingtown, PA

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.
   

Garnish individual servings with
orange slices
or fresh 
cinnamon sticks
.

Kathy Hertzler

Lancaster, PA

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.
   

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.

Frances Schrag

Newton, KS

10 cups boiling water

1 Tbsp. instant tea

²
/
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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).
   

Turn to Low while serving.

Jean Butzer

Batavia, NY

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.