The sweet, tart, and juicy taste of the pomegranate is a staple in Mediterranean and Middle Eastern cooking. It’s hard to eat raw, but its juice has antioxidant properties three times greater than those of green tea.

1. Pour pomegranate and apple juices into a slow cooker and turn the heat to low.

2. Place cinnamon stick, cloves, orange zest and cranberries in cheesecloth bag and add to juice.

3. Add vanilla and honey, then simmer for 1 hour, stirring occasionally.

4. When cider begins to steam, it’s ready to serve. Taste it at this point to make sure it’s sweet enough and remove bag.

Serves 8–10

Ingredients

1 quart pomegranate juice

2 quarts apple juice

1 cinnamon stick

6–8 whole cloves

½ cup dried cranberries

½ teaspoon pure vanilla extract

1 teaspoon orange zest