HOT MULLED PUNCH

1 1/2-qt bottle cranberry juice

2 qts apple juice

1/2 cup brown sugar

1/2 tsp salt

4 cinnamon sticks

1 1/2 tsp whole cloves. 

Pour cranberry juice and apple juice into the slow cooker. Add the brown sugar and salt. Stir mixture until the sugar is dissolved.

Tie the cinnamon sticks and cloves into a piece of cheesecake; drop into the liquid.

Place lid on cooker and simmer on medium setting until temperature reaches 170 degrees. This will take 2 to 4 hours. Remove the spice bag. You can keep warm on the low or keep warm setting.

Yield: approximately 2 dozen 4-oz servings

file photo for reference only

This idea from 1976 West Bend