Makes about 14 servings
4 cinnamon sticks
1 orange, washed
1 square (8in) double-thickness cheesecloth
1 tsp whole allspice
½ tsp whole cloves
7 cups water
1 can (12 oz) frozen cran-raspberry juice concentrate, thawed
1 can (6oz) frozen lemonade concentrate, thawed
2 cans (5 ½ oz each) apricot nectar
Break cinnamon into pieces. Using vegetable peeler, remove strips of orange peel. Squeeze juice from orange; set juice aside.
Rinse cheesecloth; squeeze out water. Wrap cinnamon, orange peel, allspice and cloves in cheesecloth. Tie bag securely with cotton string or strip of cheesecloth.
Combine reserved orange juice, water, concentrates and apricot nectar in crock-pot, slow cooker; add spice bag. Cover; cook on low 5-6 hours. Remove and discard spice bag before serving.
This is a way to use all those bottled apriocots.
