Instructions: Remove orange portion of orange peel using a vegetable peeler. Cut peel into strips. Squeeze juice from orange; discard seeds and pulp.

In a 3 1/2-, 4- or 5-quart crockery cooker, combine orange juice, cranberry-raspberry drink and brown sugar.

For a spice bag, place orange peel, cinnamon, star anise and whole cloves on a double-thick, 8-inch square of 100 percent cotton cheesecloth. Bring corners of cheesecloth together and tie with a clean cotton string. Add to cooker.

Cover; cook on LOW heat setting 5 to 6 hours or HIGH heat setting 2 1/2 to 3 hours.

To serve, remove spice bag and discard. Ladle cider into cups. If desired, garnish with additional orange peel strips.

This recipe yields 10 (6-ounce) servings.

Comments: This is a great starter for a dinner, a brunch or a simple evening of appetizers and good cheer.

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