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6 c Apple juice
32 oz Bottle cranberry-raspberry juice cocktail
6 oz Can frozen orange juice concentrate; thawed
6 oz Can frozen lemonade concentrate; thawed
1 c Brown sugar; packed
2 c Water
4 Cinnamon sticks
1 Orange; cut into slices
1 ts Whole cloves
1 tb Angostura bitters
2 c Rum (optional)
In a 6-quart slow cooker, or in a 6-quart saucepan over the lowest heat setting, combine all ingredients except rum. Cover and cook on low heat setting in cooker 6 to 7 hours (2 to 3 hours in a saucepan on a stovetop). Just before serving, stir in the rum, if desired. Remove and discard cinnamon sticks, orange slices and cloves. Serve hot in mugs or heatproof punch cups.
Makes about 24 (1/2-cup) servings.
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