This Slow Cooker Hot Cranberry Toddy is the perfect excuse to mix two of life's great things - slow cooking and whiskey. Guaranteed to give you that familiar Whiskey "burn" on the back of your throat, you need to try this recipe!
about 2 hours on high
1 litre cranberry juice
100g sugar (less if cranberry juice is sweetened)
Juice of one lemon
10cm strip of lemon peel
1 stick cinnamon
1/2 tsp cloves
3 shots (75ml) Bourbon Whiskey (adjust to taste)
Combine the cranberry juice, lemon juice, sugar and water in the slow cooker.
In a spice bag (you can pick these up from your local supermarket), combine the lemon peel, cinnamon and cloves, and drop into the slow cooker.
Cook with the lid on for a couple of hours (there's not really minimum time in which you need to cook this recipe, as long as it's hot), then add the Bourbon just before serving. Check for sweetness and add a tiny bit more sugar if too tart. Turn the slow cooker down to low to keep it warm.