Slow Cooker Thursday

Hot and Spicy Cranberry Punch

8 whole cardamom pods
16 inches stick cinnamon, broken
12 whole cloves
4 cups dry red wine
3 cups water
1 11.5 or 12-oz can frozen cranberry juice concentrate
1/3 cup honey
Orange slices (optional)

Pinch cardamom pods to break. Center the cardamom, cinnamon, and 12 whole cloves on a cheesecloth square, bring up corners and tie with kitchen string to make a spice bag.

In a slow cooker combine spice bag, wine, water, frozen juice concentrate, and honey. Cook on low-heat for 4-6 hrs or high-heat for 2-2.5 hrs.

Remove and discard spice bag. Ladle punch into cups and float an orange slice on each serving.

Please visit Sandra of Diary of a SAHM for more great recipes.