Cathy S. Judd is our Family & Consumer Sciences Agent in the Lincoln Extension Office.

Ingredients:

• 8 cups water
• 1 – 12 ounce can frozen cranberry-raspberry juice
• concentrate, thawed
• 1 – 6 ounce can frozen lemonade concentrate, thawed
• ½ cup sugar
• 4 cinnamon sticks
• ¼ teaspoon whole cloves
• ¼ teaspoon whole allspice

Combine all of the ingredients in the stoneware. The spices can be tied in a cheesecloth and placed in the punch, if desired. Cover and heat on high for 3 hours, then turn to low. Remove the spices from the punch with a small strainer or slotted spoon. Serve directly from the slow cooker.

Please contact me for many more recipes. We can mail them, email them, fax them, or just tell you over the phone.