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© Meredith Corporation. All rights reserved. Used with permission.
For spice bag, cut a 6-inch square from a double thickness of 100%-cotton cheesecloth. Place lemon zest, the 3 inches stick cinnamon and the cloves in the center of the cheesecloth. Bring corners together; tie closed with 100%-cotton kitchen string.
In a 3-1/2- to 5-quart slow cooker combine spice bag, cranberry-raspberry juice blend, apple cider (or apple juice), water, sugar and lemon juice. Stir to dissolve sugar. Cover and cook on Low for 7 to 8 hours or on High for 3 1/2 to 4 hours. Discard spice bag. Serve immediately or keep warm, covered, on Warm or Low for up to 2 hours.
To serve, ladle into heatproof mugs or cups. Float about 1/2 teaspoon butter on each serving. If desired, add a cinnamon stick to each serving.