Pink Cranberry Cider Raw Food

WARM CIDER CRANBERRY PUNCH

Steps:

• In a 6-qt. slow cooker, combine cranberry juice, apple cider, lemonade concentrate and lemon. Place cinnamon sticks, cloves and allspice on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. Place in slow cooker. Cook, covered, on low 3-4 hours or until heated through. Discard spice bag and lemon. If desired, garnish with cinnamon stick, cranberries and lemon peel.

PINK CRANBERRY CIDER (RAW RECIPE)

Steps:

• In a big bowl, combine orange juice, orange zest, cranberry juice, cinnamon sticks, and ginger.
• Taste, and add agave if desired.
• Serve chilled or warm it up in a pot and serve warm. Make sure the heat doesn't go above 100 degrees F.

CRANBERRY SAUCE WITH APPLE CIDER

Steps:

• Combine all ingredients in a saucepan.
• Bring to a boil over medium high heat.
• Reduce heat and simmer on medium low heat for 20 minutes or until cranberries pop, stirring occasionally.

HOT SPICED CRANBERRY CIDER

Steps:

• In a large pot, combine apple cider, cranberry juice, brown sugar, cinnamon sticks, cloves and lemon slices. Bring to a boil, reduce heat, and simmer for 15 to 20 minutes. With a slotted spoon, remove cinnamon, cloves, and lemon slices. Serve hot.

HOMEMADE CRANBERRY JUICE

Steps:

• Wash and drain fresh or frozen red-ripe cranberries.
• Combine cranberries and water in a large pan.
• Bring to a boil.
• Reduce heat and cook until berries burst.
• Strain juice through a fine strainer lined with cheese cloth.
• Sugar can be added to juice to your taste.
• Reheat juice until it is almost, but not boiling.
• Pour into jars.
• Allow to cool before refrigerating.