Photo: Becky Luigart-Stayner

Triple this recipe for a crowd. If warm weather is predicted, prepare it a day in advance and chill. Serve it over crushed ice.

How to Make It

Place allspice, cloves and cinnamon sticks in the conter of a coffee filter or an 8-inch square of cheesecloth. Gather edges and tie with a small piece of kitchen string. Combine spice bag, pear juice and pear nectar in a 3-quart slow cooker. Cover and cook on low setting 3 hours. Remove and discard spice bag. Serve hot. Makes 8 cups.

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