• 8 C. fresh apple cider
• 1 C. frozen raspberry juice concentrate, thawed
• 1/4 C. sugar
• 1 cinnamon stick

Combine cider, juice, sugar and cinnamon stick in a 4-quart saucepan. Heat over medium heat, stirring occasionally, until mixture simmers. Reduce heat and simmer 10 minutes. Remove from heat. Remove stick, and serve hot. Transfer to a crockpot and keep setting on low to serve throughout your brunch.

Yield: 8 cups