Hot Cranberry-Pineapple Punch
If you prefer, you can omit the brown sugar and water called for in the Hot Cranberry-Pineapple Punch and sweeten it with 2 cups of apple juice instead.
INGREDIENTS | YIELDS About 18—22 cups
- 8 cups cranberry juice
- 8 cups unsweetened pineapple juice
- 2 cups brown sugar, packed
- 2 cups water
- 2 (3-inch) cinnamon sticks
- 2 teaspoons whole cloves
- Optional: 3–4 cups vodka
Add the cranberry juice, pineapple juice, brown sugar, and water to the slow cooker.
Break the cinnamon sticks into smaller pieces and add them along with the whole cloves to a muslin spice bag or wrap them in cheesecloth tied shut with cotton string or kitchen twine. Add to the slow cooker.
Cover and cook on low for 1 hour.
Uncover and stir until the brown sugar is dissolved into the juice. Cover and cook for another 7–8 hours.
Uncover the cooker and remove the spice bag or cheesecloth; holding over the slow cooker, squeeze to extract the seasoned juice.
To serve, ladle into heatproof mugs and add vodka to taste to each serving.
Chilled Cranberry-Pineapple Punch
After slow cooking, allow the punch to cool to room temperature and then chill until needed. Add 3–4 cups lemon-lime soda or Mountain Dew. Serve in punch cups or in tall glasses over ice, garnished with a maraschino cherry.