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Cranberry-Apple Cider*

Prep: 10 minutes
Cook: 2 1/2 - 7 hours
Makes 8 servings

6 inches stick cinnamon, broken*
1 tsp whole allspice
4 cups apple cider or apple juice
4 cups low-carorie cranberry juice cocktail
1/4 cup Splenda
lemon slice (optional)

For spice bag, cut a 6- to 8-inch square from a double thickness of 100-percent-cotton cheesecloth. Place cinnamon and allspice in center of cheesecloth square. Bring corners of cheesecloth together and tie with a clean cotton string.

In a 3 1/2- to 4 1/2-quart slow cooker combine apple cider, cranberry juice, and Splenda. Add spice bag to cider mixture.

Cover and cook on low-heat for 5-7 hours or on high-heat for 2 1/2 - 3 1/2 hours. Discard the spice bag. Ladle cider into cups. If desired float a lemon slice in each cup.

Per 8-oz serving: 81 cal, 0 g fat, 0 mg chol, 22 mg sodium, 20 g carbs, 0 g viber, 0 g pro

*Tip: To break cinnamon stick, place in heavy plastic bag and gently pound with meat mallet.

Low-Carb Slow Cooker Recipes