Spicy Lemonade Punch by Katie Thompson

This punch is nonalcoholic, but it still has some lemony tang. For even more vitamin C, you can use fresh lemonade instead of concentrate.

Yields about 9 cups

Cooking time: 3–4 hours

Preparation time: 2 hours

Attention: Minimal

Pot size: 3–5 quarts

1 lemon

2 sticks cinnamon bark

6 whole cloves

4 cups cranberry juice

1 12-ounce can lemonade concentrate

⅔ cup sugar

4 cups water

2 tablespoons honey

1. Slice the lemon. Break the cinnamon sticks into 1-inch pieces. Tie the cloves and cinnamon sticks in a cheesecloth bag.

2. Combine the spice bag with the cranberry juice, lemonade concentrate, sugar, water, and honey in the slow cooker.

3. Cover and heat on a low setting for 2 to 3 hours.

4. Before serving, remove the spice bag and discard. Use lemon slices as garnish for individual servings.