Red Hot candies add rich color and spiciness to this festive punch, and the cranberry juice gives it a little tang. Our children always request it for December brunches. —Julie Sterchi, Campbellsville, Kentucky
Ingredients
- 1 bottle (32 ounces) cranberry juice
- 5 cans (6 ounces each) unsweetened pineapple juice
- 1/3 cup Red Hots
- 1 cinnamon stick (3-1/2 inches)
- Optional: Sugared cranberries or additional cinnamon sticks
Directions
- In a 3-qt. slow cooker, combine juices, Red Hots and cinnamon stick. Cover and cook on low for 2-4 hours or until heated through and candies are dissolved.
- Discard cinnamon stick before serving. Serve with sugared cranberries and additional cinnamon sticks if desired.
Loading Popular in the Community
