Cranberry Punch (in the Multicooker)
by Editorial Staff
Cranberry punch, cooked in a slow cooker (slow cooker), has a very rich taste because the juices with spices “rub” against each other for several hours.
Ingredients
- Cranberry juice – 900 g
- Grape-raspberry juice – 350 g
- Orange – 1 pc.
- Cinnamon stick (broken) – 20 cm
- Carnation – 8 pcs.
- Allspice – 4 peas
- Water – 4 glasses
Directions
- Using a peeler, remove a few strips of zest from the orange, cut the fruit in half, and squeeze the juice.
- Prepare a spicy bag. To do this, cut out a square made of gauze, 15×15 cm in size. Put orange zest, broken cinnamon, cloves, and allspice in the center of the square. Pull the edges of the gauze together and tie it with culinary thread.
- Put a bag of spices in the bowl of a slow cooker (multicooker), pour cranberry juice, water, orange juice, and grape-raspberry juice.
- Close the slow cooker and cook the cranberry punch on low power for about 4-6 hours, or on a higher power for 2-2.5 hours. Then remove the spice bag.
- Serve hot punch in heat-resistant portioned glasses. Garnish the cranberry punch with lemon slices if desired.
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