SLOW COOKER CIDER

2 cinnamon sticks (4”)

1 tea. whole cloves

1 tea. whole allspice

2 quarts apple cider

½ cup packed brown sugar

1 orange

Place cinnamon, cloves and allspice in a double thickness of cheesecloth; tie with string to form a bag. Place cider and brown sugar in a slow cooker; stir until sugar dissolves. Add spice bag. Place orange slices on top. Cover and cook on low for 2-5 hours. Remove spice bag before serving. Yield 2 quarts.

HOT YULE PUNCH

2 quarts cider

2 cinnamon sticks

1 (12 oz.) can pineapple juice

1 cup Karo light corn syrup

½ cup lemon juice

½ tea. nutmeg

baked oranges

Combine cider and cinnamon in large saucepan. Cover. Bring to boil, then simmer 5 min. Add pineapple juice, Karo, lemon juice and nutmeg. Heat well. Remove cinnamon sticks. Place baked oranges in punch bowl. Pour in cider. Serve hot. Makes 2 ¾ qt.

BAKED ORANGES

3 small, perfect oranges, preferably navel

whole cloves

Stud oranges with cloves about ½” apart. Place in baking pan with water covering bottom. Bake in 300’ oven about 30 min.