Mulled Cranberry Punch
Let this ruby red nonalcoholic beverage heat up the cool weather. Keep it warm in a slow cooker or pack it into a vacuum bottle for autumn walks.
Servings: 6 to 8
Ingredients:
| Nutritional Info | |
| Per each of 8 servings: about | - |
| cal | 134 |
| pro | trace |
| total fat | trace |
| sat. fat | 0 g |
| carb | 34 g |
| fibre | trace |
| chol | 0 mg |
| sodium | 16 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 5% |
| vit C | 50% |
| folate | 7% |
-
1 cinnamon stick
6 each allspice berries and whole cloves
2 cups (500 mL) 100% cranberry juice
2 cups (500 mL) pineapple juice
2 cups (500 mL) apple cider or juice
1/3 cup (75 mL) packed brown sugar
Small cinnamon sticks and cranberries
Preparation:
Crush cinnamon stick; place in tea infuser along with allspice and cloves. (Or tie in 4-inch/10 cm square of double-thickness cheesecloth.)
In saucepan, bring cranberry juice, pineapple juice, apple cider, sugar and spice mixture to boil, stirring to dissolve sugar. Reduce heat, cover and simmer for 20 minutes.
Pour into cups; garnish with small cinnamon sticks and cranberries.
In saucepan, bring cranberry juice, pineapple juice, apple cider, sugar and spice mixture to boil, stirring to dissolve sugar. Reduce heat, cover and simmer for 20 minutes.
Pour into cups; garnish with small cinnamon sticks and cranberries.
Source
Canadian Living Magazine: October 2006
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