Fix-It and Forget-It Christmas Cookbook (118 page)

Spicy Citrus Warmer

Jean Butzer

Batavia, NY

Barbara Walker

Sturgis, SD

Makes 12 servings

Prep. Time: 5-10 minutes

Cooking Time: 2-3 hours

Ideal slow cooker size: 5-qt.

2½ qts. water

1½ cups sugar

1½ cups orange juice (with pulp is great!)

⅔ cup freshly squeezed lemon juice

⅓ cup pineapple juice

6”-long cinnamon stick,
or
two 3” sticks

1 tsp. whole cloves

1. Combine water, sugar, and juices in slow cooker. Stir until sugar is dissolved.

2. Add cinnamon stick to cooker. Place cloves in a tea ball. Close tightly and place in slow cooker.

3. Cover. Cook on Low 2-3 hours, or until heated through.

Tester Idea:

Add a half slice of orange or lime on the edge of each individual cup before serving.

Golden Wassail Punch

Susan Segraves

Lansdale, PA

Makes 9 cups

Prep. Time: 10 minutes

Cooking Time: 1-3 hours

Ideal slow cooker size: 3- to 4-qt.

3 cups apricot nectar

3 cups orange juice

3 cups white grape juice

¼ cup lemon juice

2 Tbsp. brown sugar

8”-long stick cinnamon, broken

½ tsp. cardamom, coarsely crushed

1. Combine juices and brown sugar in slow cooker. Stir until sugar is dissolved.

2. Lay stick cinnamon and cardamom on a square of cheesecloth. Tie shut securely. Place in slow cooker and push down into liquid.

3. Cover. Cook on High 1 hour, or on Low 2-3 hours. Remove spice bag before serving.

Hot Buttered Lemonade

Janie Steele

Moore, OK

Makes 5-6 servings

Prep. Time: 5-10 minutes

Cooking Time: 2½ hours

Ideal slow cooker size: 2-qt.

4½ cups water

¾ cup sugar

1½ tsp. grated lemon peel

¾ cup lemon juice

2 Tbsp. butter

6 cinnamon sticks

1. Combine water, sugar, lemon peel, lemon juice, and butter in slow cooker.

2. Cover. Cook on High 2½ hours, or until well heated through.

3. Serve very hot with a cinnamon stick in each mug.

When juicing a lemon, let it come to room temperature. You’ll get more juice if you do. Then, using some pressure, roll it under your hand on the counter before juicing it so that it releases its juice more easily. Freeze any extra juice in 1 Tbsp. amounts in an ice cube tray.

Becky Frey, Lebanon, PA

Hot Fruit Tea

Kelly Evenson

Pittsboro, NC

Makes 20 servings

Prep. Time: 20 minutes

Ideal slow cooker size: 5-qt.

5-6 tea bags, fruit flavor of your choice

2 cups boiling water

1¾ cups sugar

2 cinnamon sticks

2½ qts. water

1¼ tsp. vanilla

1¼ tsp. almond extract

juice of 3 lemons

juice of 3 oranges

1. Steep tea bags in 2 cups boiling water for 5 minutes.

2. Bring tea water, sugar, cinnamon sticks, and 2½ qts. water to boil in saucepan.

3. Pour into slow cooker. Stir in remaining ingredients.

4. Turn slow cooker to Low. Keep tea warm on Low while serving.

Serving suggestion: Float thinly cut fresh
lemon
and/or
orange
slices in tea.

Johnny Appleseed Tea

Sheila Plock

Boalsburg, PA

Makes 8-9 cups

Prep. Time: 15 minutes

Cooking Time: 1-2 hours

Ideal slow cooker size: 3½-qt.

2 qts. water,
divided

6 tea bags of your favorite flavor

6 ozs. frozen apple juice, thawed

¼ cup, plus 2 Tbsp., firmly packed brown sugar

1. Bring 1 qt. water to boil in large saucepan. Add tea bags. Remove from heat. Cover and let steep 5 minutes. Pour into slow cooker.

2. Add remaining ingredients and mix well.

3. Cover. Heat on Low until hot. Continue on Low while serving from slow cooker.

Note:

I serve this wonderful hot beverage with cookies at our Open House Tea and Cookies afternoon, which I host at Christmas-time for friends and neighbors.

Ginger Tea

Evelyn Page

Gillette, WY

Makes 8 cups

Prep. Time: 5-15 minutes

Cooking Time: 2 hours

Ideal slow cooker size: 3-qt.

4 cups boiling water

15 single green tea bags

4 cups white grape juice

1-2 Tbsp. honey, according to your taste preference

1 Tbsp. minced fresh gingerroot

candied ginger pieces,
optional

1. Place boiling water and tea bags in slow cooker. Cover and let stand 10 minutes. Discard tea bags.

2. Stir in juice, honey, and gingerroot.

3. Cover. Cook on Low 2 hours, or until heated through.

4. Strain if you wish before pouring into individual cups.

5. Garnish each cup with candied ginger, if you wish.