We’re sweating through another scorcher here in Pennsylvania, but that doesn’t mean we can’t enjoy our favorite hot drink. We just chill it and serve it with ice.
We don’t ditch our slow cooker entirely to make Red Raspberry Fruit Punch. The rich and spicy flavors of the allspice and cinnamon blend perfectly with the tangy raspberries (we used fresh instead of frozen) after an hour or more in the slow cooker, creating an unexpectedly refreshing drink.
The flavor is strong and satisfying—perfect for a hot afternoon or calm, quiet evening. Serve it at your next barbecue or party. We think it’s a great alternative to the usual lemonade and soda (and a lovely virgin cocktail if you serve it in a pretty glass).
Red Raspberry Fruit Punch
Fix-It and Forget-It BIG Cookbook, page 639
Makes 10 1-cup servings
Prep Time: 5-10 minutes
Cooking Time: 1 hour
Ideal Slow Cooker Size: 4-quart
1 quart cranberry juice
3 cups water
6-oz. can frozen orange juice concentrate, thawed
10-oz. pkg. frozen red raspberries, thawed
2 oranges, sliced
6 sticks cinnamon
12 whole allspice
1. Combine all ingredients in slow cooker.
2. Heat on High 1 hour, or until hot. Turn to Low while serving.
3. To chill, transfer the punch to a different container. Cover tightly and chill in the refrigerator overnight. (Remember to remove the cinnamon sticks and allspice before serving.)