Table of Contents Important Notes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 Service Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 Save these Instructions . . . . . . .
SERVICE INSTRUCTIONS 1. Do NOT attempt to repair or adjust any electrical or mechanical functions on this unit. Doing so will void the Warranty. 2. If you need to exchange the unit, please return it in its original carton, with a sales receipt, to the store where you purchased it. If you are returning the unit more than 30 days after the date of purchase, please see the enclosed Warranty. 3.
SAVE THESE INSTRUCTIONS This appliance is for HOUSEHOLD USE ONLY. There are no user-serviceable parts inside. Do not attempt to service this product. A power-supply cord is provided to reduce the hazards resulting from entanglement or tripping over a longer cord. AN EXTENSION CORD MAY BE USED WITH CARE; HOWEVER, THE MARKED ELECTRICAL RATING SHOULD BE AT LEAST AS GREAT AS THE ELECTRICAL RATING OF THE SLOW COOKER.
PREPARING YOUR CROCK-POT® SLOW COOKER WITH eLume™ TOUCHSCREEN TECHNOLOGY HOW TO USE YOUR CROCK-POT® SLOW COOKER WITH eLume™ TOUCHSCREEN TECHNOLOGY (CONT.) Before you use your slow cooker, remove all packaging components and wash the lid and stoneware with warm soapy water and dry thoroughly. Assembly 1. Place stoneware into the heating base. 2. Lower the lid horizontally down onto the stoneware. 3. Remove the static clings from the control panel and heating base.
HOW TO CLEAN YOUR CROCK-POT® SLOW COOKER WITH eLume™ TOUCHSCREEN TECHNOLOGY Hints And Tips • ALWAYS turn your slow cooker off, unplug it from the electrical outlet, and allow it to cool before cleaning. • The lid and stoneware can be washed in the dishwasher or with hot, soapy water. Do not use abrasive cleaning compounds or scouring pads. A cloth, sponge, or rubber spatula will usually remove residue. To remove water spots and other stains, use a non-abrasive cleaner or vinegar.
Hints And Tips MILK • Milk, cream, and sour cream break down during extended cooking. When possible, add during the last 15 to 30 minutes of cooking. • Condensed soups may be substituted for milk and can cook for extended times. SOUPS • Some soup recipes call for large amounts of water. Add other soup ingredients to the slow cooker first then add water only to cover. If thinner soup is desired, add more liquid at serving time. MEATS • Trim fat, rinse well, and pat meat dry with paper towels.
Appetizers & Side Dishes Appetizers & Side Dishes Classic Cheese Fondue Chicken Wings in BBQ Sauce 5 cups white wine 6 cloves garlic, finely minced 32 oz. Gruyere cheese, grated 32 oz. Swiss cheese, grated 6 tbs. flour 6 tbs. Kirsch (or cherry brandy) 1/2 tsp. ground nutmeg 3 lbs. chicken wings (about 16 wings) salt and pepper to taste 1 1/2 cups barbecue sauce 1/4 cups honey 2 tsp. prepared mustard 2 tsp.
Appetizers & Side Dishes Appetizers & Side Dishes Zesty Italian Barbecue Meatballs Sausage and Meatballs Meatballs: 3 lbs.
Appetizers & Side Dishes Appetizers & Side Dishes Classic Marinara Sauce Boston Baked Beans 1 lb. ground beef 1/2 lb. Italian sausage 1 cup onion, chopped 2 garlic cloves, minced 2 16 oz. can chopped tomatoes 2 16 oz. cans tomato sauce 20 button mushrooms, chopped 1 cup green pepper, chopped 2 bay leaves 1 tsp. oregano 1/2 tsp. basil 1/4 tsp. pepper salt to taste 1 3 2 2 2 2 2 2 pound bacon, fried and crumbled 32-ounce cans baked beans, drained green peppers, chopped medium onions, chopped tbs.
Appetizers & Side Dishes Appetizers & Side Dishes Scalloped Potatoes Spiked and Spiced Almonds 1 1 2 2 3 2 2 2 4 tablespoons melted butter 2 pounds almonds (shelled) 1/4 cup cinnamon and sugar blend cup margarine or butter, melted cup onion, chopped 16 oz. packages frozen hash brown potatoes 10 3/4 oz. cans cream of mushroom soup cups milk cups cheddar cheese, shredded small green peppers, chopped cups cheese cracker crumbs, divided Lightly grease the Crock-Pot® Slow Cooker.
Beef and Pork Beef and Pork Favorite Chili French Beef Burgundy 1/2 lb. dried pinto beans 3 14 1/4 oz. cans tomatoes 3 lbs. ground chuck, browned and drained 2 green peppers, chopped 2 onions, chopped 4 cloves garlic, minced 4-5 tbs. chili powder 1 tsp. pepper 2 tsp. cumin 2 tsp. salt sour cream (optional) shredded cheddar cheese (optional) 1/2 cup flour 1 tsp. salt 4 lbs. boneless beef chuck, cut into 1-inch cubes 1 tsp. pepper 4 tbs.
Beef and Pork Beef and Pork Swiss Steak America’s Favorite Pot Roast 2 tbs. oil 2 lbs. beef round steak, cut into serving pieces 1/2 cup flour 3 to 4 potatoes, peeled and quartered 4 carrots, sliced 2 onions, sliced 1/2 tsp. salt 1/2 tsp. pepper 1 14 1/2 oz. can diced tomatoes 1 8 oz. can tomato sauce 3 1/2 to 4 lbs. boneless pot roast 1/4 cup flour 2 tsp. salt 1/8 tsp.
Beef and Pork Beef and Pork All American Meat Loaf Spicy Beef Roast 3 lbs. lean ground beef 4 cups bread crumbs 2 cups ketchup 1 cup onion, chopped 4 eggs, beaten 2 tsp. salt 2 tsp. black pepper 4 tbs. tomato paste 16 slices cheddar or American cheese, cut into strips 3 lb. round tip roast 1 tbs. cracked black peppercorns 3 cloves garlic, minced 3 tbs. Balsamic vinegar 1/4 cup soy sauce 2 tbs. Worcestershire sauce 2 tsp.
Beef and Pork Beef Bourguignon 3 tablespoons flour Kosher salt and pepper 3 pounds beef chuck, cut into 1-inch cubes 3 large carrots, peeled and sliced 1 medium onion, sliced 6 strips cooked bacon, cut into 1-2 inch pieces 1 10-ounce can beef broth 2 cups red or Burgundy wine 1 tablespoon tomato paste 2 cloves garlic, minced 3 sprigs fresh thyme, stemmed 1 bay leaf 1 pound fresh mushrooms, sliced 2 large potatoes, cut into 1-inch pieces Coat beef in flour seasoned with salt and pepper.
Beef and Pork Beef and Pork Carolina Barbecued Pork BBQ Pulled Pork 2 onions, quartered 2 tbs. brown sugar 1 tbs. paprika 2 tsp. salt 1/2 tsp. pepper 1 4-6 lb. boneless pork butt or shoulder roast 3/4 cup cider vinegar 4 tsp. Worcestershire sauce 1 1/2 tsp. crushed red pepper flakes 1 1/2 tsp. sugar 1/2 tsp. dry mustard 1/2 tsp. garlic salt 1/4 tsp.
Beef and Pork Beef and Pork Caribbean Pork Chops Baby Back Ribs 2 2 2 2 4 1 6 4 2 4 4 2 8 2 - 4 racks of baby back ribs, cut into 3-4 pieces each 2- 4 cups barbecue sauce 2-3 onions, chopped tsp. ground allspice tsp. black pepper tsp. ground cinnamon tsp. ground nutmeg tsp. dried thyme cup scallions, finely chopped tbs. soy sauce tbs. fresh ginger, grated Habanero chili peppers, seeded and minced tbs. garlic, minced tsp. sugar tsp.
Beef and Pork Beef and Pork Herb Roasted Lamb Lamb Chops L’Orange 4 large potatoes cut into cubes 1 tsp. salt 6 cloves garlic, peeled and crushed Zest of 1 lemon 4 sprigs fresh rosemary 1 boneless leg of lamb (about 4 Ibs.), trimmed and tied 2 tbs. olive oil 1/2 cup dry white wine 8 lamb chops 2 tbs. vegetable oil 1/2 cup orange juice 3 tbs. honey 2 tsp. salt 2 tbs. cornstarch 1 tsp. grated orange peel ® Place the potatoes in the bottom of the Crock-Pot Slow Cooker.
Beef and Pork Beef and Pork Stuffed Lamb Roast Smoked Sausage Gumbo 3 lb. lamb roast, de-boned 1 onion, finely chopped 1/8 cup unsalted butter 1/2 cup unseasoned bread crumbs 1 egg, beaten 1 tsp. salt 1 tsp. black pepper 1 tbs. fresh rosemary, minced 1 tbs. fresh mint, minced 1 tbs. lemon zest, grated 1 tbs. extra virgin olive oil 3 cloves garlic, minced 2 stalks celery, sliced 1 medium carrot, finely chopped salt and pepper to taste 3 cups chicken broth 3 14 1/2 oz.
Beef and Pork Smoked Sausage with Cabbage and Apples Beef and Pork Mushroom Veal Roast 1 1/2 lbs. smoked sausage, cut into 2 inch lengths 3 cooking apples, thickly sliced 1/2 head of red cabbage, shredded 1 onion, sliced 1/2 cup brown sugar 1 tsp. salt 1/2 tsp. black pepper 1/2 cup apple juice 2 oz. dried porcini mushrooms 1 cup hot water 2 14 1/2 oz. cans chicken broth 6 tbs. dry sherry 4 1 1/2 oz. packages cream of mushroom soup mix 1 lb.
Beef and Pork Chicken and Turkey Coq Au Vin Chicken Paprikash 5 slices bacon, diced 2/3 cup green onion, sliced 6 chicken breast halves 1 onion, chopped 1/4 lb. whole mushrooms 8 small new potatoes 1 clove garlic, minced 1 tsp. salt 1/2 tsp. pepper 1/2 tsp. dried thyme 1/2 cup chicken broth 1/2 cup Burgundy wine 1 3 1/2 to 4 lb. chicken 1 1/2 tsp. salt 1 1/2 tsp. red pepper flakes 2 tsp. paprika 2 chicken bouillon cubes 4 eggs 1/2 tsp.
Chicken and Turkey Chicken and Turkey Chicken Enchiladas Dilled Chicken and Potatoes 1 tbs. vegetable oil 3 onions, sliced 3 cloves garlic, minced 3 jalapeno peppers, sliced 1 28 oz. can diced tomatoes 1 tsp. salt 1 1/2 cups tomato juice 12 flour tortillas 4 cups cooked chicken, shredded 1/2 cup green onions, finely chopped 3 cups Monterey Jack cheese, grated fresh cilantro, finely chopped shredded lettuce salsa sour cream 1 14 1/2 oz. can chicken broth, 1⁄4 cup set aside 1/4 cup cornstarch 1 tbs.
Chicken and Turkey Chicken and Turkey Spicy Chicken Chow Mein Chicken & Shrimp Casserole 1 tbs. oil 4 carrots, thinly sliced 1 1/2 lbs. skinless, boneless chicken breast cut into 1-inch pieces 4 green onions, sliced 3 stalks celery, sliced 1 cup chicken broth 1 tbs. sugar 1/3 cup soy sauce 1/4 tsp. crushed red pepper flakes 1/4 tsp. ground ginger 1 clove garlic, minced 8 oz. bean sprouts 1 8 oz.
Chicken and Turkey Chicken and Turkey Fiesta Chicken Chicken Casablanca 1 tbs. oil 3 lbs. boneless chicken breasts, cut into 1-inch pieces 1 onion, chopped 1 green pepper, chopped 3 cloves garlic, minced 1 jalapeno pepper, chopped 1 14 oz. can Mexican style diced tomatoes 1/4 tsp. cumin 1 tsp. oregano 1 onion, sliced 1 tsp. fresh ginger, grated 2 cloves garlic, minced 3 large carrots, diced 2 large potatoes, peeled and diced 1 medium zucchini, sliced 1-inch thick 1 15 oz.
Chicken and Turkey Chicken and Turkey Rosemary Chicken with White Beans Chicken Breast with Wild Mushrooms 2 tbs. oil 4 to 6 chicken breast halves 1 cup carrots, sliced 1/2 cup celery, sliced 1 15 oz. can Great Northern or other white beans, drained and rinsed 1/2 tsp. salt 1/2 tsp. pepper 1 tsp. rosemary 1/3 cup Italian dressing 2 lb skinless, boneless chicken breasts 2 tsp. lemon juice 2 tsp. black pepper 2 tsp. salt 2 tsp. garlic powder 2 10 3/4 oz. cans cream of chicken soup 2 10 3/4 oz.
Chicken and Turkey Chicken and Turkey Lemon Roasted Chicken Swiss Chicken Casserole 3 to 4 lb. chicken 1/2 cup onion, chopped 2 tbs. butter Juice of 1 lemon 1 tbs. fresh parsley 1/4 tsp. salt 1/4 tsp. thyme 1/4 tsp. paprika 6 boneless, skinless chicken breasts 6 slices Swiss cheese 1 10 1/4 oz can cream of mushroom soup 1/4 cup milk 2 cups herb stuffing mix 1/2 cup butter, melted non-stick cooking spray Rinse the chicken well and pat dry; remove any excess fat.
Chicken and Turkey Chicken and Sausage Cassoulet 2 2 4 2 1 2 2 2 1 1 8 8 15 oz. cans navy beans cups tomato juice carrots, chopped stalks celery, chopped cup onion, chopped garlic cloves, minced bay leaves tsp. instant chicken bouillon granules tsp. dried basil tsp. dried oregano chicken drumsticks oz. sausage of your choice In the Crock-Pot® Slow Cooker, combine the undrained beans, tomato juice, carrots, celery, onion, garlic, bay leaf, bouillon granules, basil and oregano.
Chicken and Turkey Chicken and Turkey Cranberry-Apple Turkey Breast Chicken Cacciatore 2 tsp. melted butter 1/2 cup chicken broth 1 large apple, cored and chopped 1/2 cup onion, chopped 1 stalk celery, chopped 1 cup whole berry cranberry sauce 3/4 tsp. poultry seasoning 2 cups seasoned crumb-style stuffing 2 to 3 lbs. turkey breast cutlets 1 medium onion, thinly sliced 4 lbs. chicken, cut up 2 cans (6-oz. each) tomato paste 1 can (4-oz.) sliced mushrooms, drained 1 tsp. salt 1/2 tsp.
Chicken and Turkey Chicken and Turkey Chicken Cordon Bleu Rolls African Style Turkey on Couscous 6 chicken breasts, pounded to 1/4 inch thickness 6 pieces prosciutto 6 slices swiss cheese salt and pepper to taste 1/2 can (10 1⁄2 oz.) cream of mushroom soup 1/4 cup milk 1/4 cup white wine 4 lbs. boneless, skinless turkey breasts, cut into slices 2 onions, chopped 8 cloves garlic, minced 1 tsp. crushed red pepper flakes 2 tsp. fresh ginger, minced 2 tsp. salt 1 tsp.
Seafood Seafood Spanish Seafood Paella Shrimp Jambalaya 1 cup long grain white rice 2 cups water 1 onion, diced 1 tomato, diced pinch of ground saffron 3 cloves garlic, minced 1/4 tsp. cayenne pepper 1 tsp. salt 1 tsp. black pepper 1/2 lb. fresh mild fish fillets, cut into 1-inch pieces 1/2 lb. fresh medium shrimp, shelled and tails removed 1/2 lb. fresh sea scallops, cleaned 1 8 oz. bag frozen peas, thawed and drained 1 lemon cut into wedges 12 oz. boneless, skinless chicken breast 8 oz.
Seafood Seafood Halibut in Lemon Wine Sauce Shrimp Creole 3-4 packages (12 oz. each) frozen or fresh halibut steaks, thawed 4 tbs. flour 2 tbs. sugar 1 tsp. salt 1/2 cup butter 2/3 cup dry white wine 1 1/3 cup heavy cream 1/2 cup butter 1 tsp. fresh ground pepper lemon wedges 4 tbs. butter 2/3 cup onion, chopped 4 tbs. buttermilk biscuit mix 3 cups water 2 6 oz. cans tomato paste 2 tsp. salt dash pepper 1/2 tsp. sugar 2 bay leaves 1 cup celery, chopped 1 cup green pepper, chopped 4 lbs.
Soups, Stews and Chowders Wild Mushroom Beef Stew 3-4 lbs. beef stew meat, cut into 1-inch cubes 1/4 cup flour 1 tsp. salt 1 tsp. pepper 3 cups beef broth 2 tsp. Worcestershire sauce 2 garlic cloves, minced 2 bay leaves 2 tsp. paprika 8 shiitake mushrooms, sliced 4 carrots, sliced 4 medium potatoes, diced 2 onions, chopped 2 stalks celery, chopped Put the beef in the Crock-Pot® Slow Cooker. Mix together the flour, salt and pepper and pour over the meat, stirring to coat each piece of meat with flour.
Soups, Stews and Chowders Soups, Stews and Chowders Potato and Leek Soup French Onion Soup 4 cups chicken broth 3 potatoes, peeled and diced 1 1/2 cups cabbage, chopped 1 leek, diced 1 onion, chopped 2 carrots, chopped 1/4 cup parsley, chopped 2 tsp. salt 2 tsp. black pepper 1/2 tsp. caraway seeds 1 bay leaf 1/2 cup sour cream 1 lb. bacon, cooked and crumbled 1⁄2 cup butter 4 red onions, thinly sliced 4 yellow onions, thinly sliced 1 tsp. salt 1 tsp.
Soups, Stews and Chowders Soups, Stews and Chowders Potato and Mushroom Chowder New England Clam Chowder 1/2 cup onion, chopped 1/4 cup butter 2 tbs. flour 1 tsp. salt 1/2 tsp. black pepper 2 cups water 3 cups mushrooms, sliced 1 cup celery, chopped 2 cups potatoes, peeled and diced 1 cup carrots, chopped 2 cups milk 1/2 cup Parmesan cheese, grated 3 slices bacon, cut up 2 6 1/2 oz. cans minced clams 3 medium potatoes, peeled and diced 1 cup onion, chopped 1 carrot, shredded 1 10 3/4 oz.
Soups, Stews and Chowders Soups, Stews and Chowders Butternut Squash Soup Minestrone 2 cups onion, finely chopped 1 (3 lb) butternut squash, peeled and cubed 4 cups chicken broth 1 1/2 cups apple sauce 1 1/2 tsp. salt 1/4 tsp. ground white pepper 1/4 tsp. ground nutmeg 1/4 tsp. ground cloves 1/4 tsp. curry powder 1/4 tsp. ground coriander 1/4 tsp. cinnamon 1 onion, chopped 2 carrots, sliced 1 zucchini, diced 1 cup cabbage, shredded 2 cloves garlic, minced 2 15 oz.
Soups, Stews and Chowders Soups, Stews and Chowders Pasta Fagioli Soup Chicken Provencal Stew 1 15 1/2 oz. can Great Northern beans 1 lb. ground beef, browned and drained 1 onion, chopped 1 stalk celery, chopped 2 cloves garlic, minced 2 10 1/2 oz. cans condensed beef broth 2 14 1/2 cans whole tomatoes 1/2 tsp. black pepper 1/4 tsp. dried marjoram 1/4 tsp. cayenne 1/4 tsp. hot pepper sauce 1 tsp.
Vegetarian Vegetarian Macaroni and Cheese Red Beans and Rice 3 cups cooked macaroni 1 tbs. butter 2 cups evaporated milk 3 cups cheddar cheese, shredded 1/4 cup green pepper, finely chopped 1/4 cup onion, chopped 1 tsp. salt 1/4 tsp. pepper non-stick cooking spray 1 lb. dry red beans 1 onion, chopped 1 green pepper, chopped 2 ribs celery, chopped 3 cloves garlic, minced 2 14 1/2 oz. cans vegetable broth 2 cups water 1 tsp. salt 1/2 tsp. cumin 1/2 tsp.
Vegetarian Vegetarian Creole Black Beans Chunky Vegetable Chili 6 15 oz. cans black beans, drained 3 cups onion, chopped 2 cups green pepper, chopped 8 cloves garlic, minced 4 tsp. dried thyme 3 tsp. dried oregano 3 tsp. white pepper 1/2 tsp. black pepper 1/2 tsp. cayenne pepper 2 vegetable bouillon cubes 10 bay leaves 2 8 oz. can tomato sauce 2 cup water 4 2 2 4 2 2 2 6 2 4 2 2 15 oz. cans Great Northern beans, rinsed and drained cups frozen corn onions, chopped ribs celery, chopped 6 oz.
Vegetarian Vegetarian Roasted Pepper and Bean Chili Baked Eggplant 2 green peppers 2 red peppers 1 onion, chopped 1 zucchini, quartered and sliced 2 cloves garlic 2 tbs. chili powder 1 tsp. dried oregano 1/2 tsp. cumin 1 14 1/2 oz. can crushed tomatoes 1 10 oz. can diced tomatoes 1 15 oz. can garbanzo beans, drained 1 15 oz. can pinto beans, drained 1 15 oz. can black beans, drained 2 1/2 lbs. eggplant, cut into 1-inch cubes 4 onions, thinly sliced 4 ribs celery, sliced 2 tbs. olive oil 2 16 oz.
Vegetarian Desserts Vegetable Curry Cinnamon Ginger Pears 4 potatoes, peeled and diced 1 onion, chopped 1 red pepper, chopped 2 carrots, diced 2 large tomatoes, chopped 1 6 oz. can tomato paste 3/4 cup water 2 tbs. curry powder 2 tsp. cumin seeds 1/2 tsp. garlic powder 1/2 tsp. salt 3 cups cauliflower florets 1 10 oz. package frozen peas, thawed 3 cups water 1 cup granulated sugar 10 to 12 slices fresh ginger 2 whole cinnamon sticks 6 pears, peeled and cored 1 tbs.
Desserts Desserts Candied Bananas Foster Bread Pudding 6 bananas, peeled and cut into quarters 1/2 cup flaked coconut 1/2 tsp. cinnamon 1/4 tsp. salt 1/2 cup dark corn syrup 1/3 cup unsalted butter 1 tsp. lemon zest, grated 3 tbs. lemon juice 1 tsp. rum 12 slices pound cake, each about 1-inch thick 1 qt French vanilla ice cream, softened confectioner’s sugar, for garnish 8 eggs, beaten 4 cups milk 2/3 cup sugar 1 tsp. cinnamon 1 tsp.
Beverages Beverages Hot Spiced Wine Hot Cranberry Punch 3-4 bottles dry red wine 6 apples, cored and thinly sliced 6 whole cloves 4 cinnamon sticks 1 cup sugar 2 tsp. lemon juice 4 cups unsweetened pineapple juice 4 cups cranberry juice 1/2 cup brown sugar (packed) 1 cup water 1 tsp. whole cloves 1 cinnamon stick tied in cheesecloth 1-2 cups Vodka (optional) Combine all ingredients in the Crock-Pot® Slow Cooker and stir well. Cover and cook on Low for 4 - 5 hours or on High for 1- 2 hours.
Beverages Beverages Hot Spiced Cherry Cider Mulled Apple Cider 3 1/2 quarts apple cider 2 cinnamon sticks 2 3-oz packages of cherry-flavored gelatin 1 4 2 3 6 4 Mix together the apple cider and cinammon sticks in the stoneware. Cook on High for 3 hours. Stir in cherry-flavored gelatin. Cook on High 1 more hour and allow gelatin to disolve. Serve directly from the stoneware Recommended Unit Size: 4 - 7 Quarts cup light brown sugar quarts apple cider tsp. whole allspice tsp.
Beverages Beverages Mulled Cranberry Tea Spiced Coffee 4 tea bags 2 cups boiling water 2 bottles (48 ounces each) cranberry juice 1 cup dried cranberries (optional) 2/3 cup sugar 2 large lemons, cut into 1/4-inch slices 8 cinnamon sticks 10-12 whole cloves Additional thin lemon slices Additional cinnamon sticks 1 gallon coffee 1/2 cup chocolate syrup 2/3 cup sugar 6 cinnamon sticks 3 tsp. whole cloves 1 tsp. anise flavoring 1 tsp. orange zest 1 tsp.
Beverages Beverages Tropical Tea Warm Fruit Punch 1 gallon hot water 12 tea bags (strings and labels removed) 2/3 cup sugar 6 tbs. honey 1 mango sliced 2 1/2 cups pineapple juice 1 orange, sliced (1/2-inch thick slices) 1 can sliced pineapple 1 star fruit, sliced (1/2-inch thick slices) 1 bunch fresh mint leaves 8 cups water 1 12-oz can frozen cranberry-raspberry juice concentrate, thawed 1 6-oz can frozen lemonade concentrate, thawed 1/2 cup sugar 4 cinnamon sticks 1/4 tsp. whole cloves 1/4 tsp.
Notes 89 Notes 90
