Slow Cooker Warm Pineapple Tea Punch

Ingredients

• 5 cinnamon sticks
• 4 black tea bags
• 1 blood or navel orange, ends trimmed and thinly sliced crosswise
• 1 DOLE^® Green Apple, halved, cored and thinly sliced crosswise
• ½ DOLE^® Pineapple, peeled, cored and chopped
• 6 cups apple cider
• 1 cup fresh cranberries

Directions

1. Stir all ingredients and 4 cups water in a 5- to 6-quart slow cooker; cover and cook on high 1 hour or low 2 hours, stirring occasionally. Remove tea bags; serve warm garnished with fruit in slow cooker. Makes about 8 cups (without fruit).

Tips & tricks

Punch can be prepared, covered and chilled up to 1 day in advance; serve over ice, or reheat in a large saucepot over medium heat for 15 minutes or until heated through, stirring frequently.