Cranberry Hot Toddy

Ingredients:

• 2½ quarts cranberry juice cocktail
• ⅓ cup honey
• 3 tangerines, thinly sliced, plus more for serving
• ¼ cup whole cloves
• 2 cinnamon sticks, plus more for serving
• Ginger
• 1¼ cups amber rum
• 1 cup brandy
• Fresh cranberries, for serving

Instructions:

• In the slow cooker, combine the cranberry juice, honey, tangerine slices, cloves, cinnamon sticks, and peeled ginger.
• Cover the Crock-Pot and set it to High. Let it cook for 4 hours, allowing the flavors to infuse deeply into the juice.
• After 4 hours, stir in the amber rum and brandy. Let it heat through for another 10–15 minutes on High, but avoid boiling to preserve the alcohol content.
• Strain the hot toddy into mugs to remove the spices, ginger, and cloves. Garnish with fresh tangerine slices, cranberries, and a cinnamon stick.
• Serve immediately while warm and fragrant.