Recipe Detail Page

To a slow cooker or large pot, add 2 cups (500 mL) spiced rum, 4 cups (1 L) apricot juice, 1 cup (250 mL) white cranberry juice and ¾ cup (175 mL) pumpkin pie filling. Add 1 tsp (5 mL) ground cloves, 1 lemon sliced in rounds, 2 tbsp (30 mL) brown sugar and 1 tsp (5 mL) ground nutmeg. Heat, but do not allow to boil, allowing the liquid to warm for at least 15 to 30 minutes, stirring occasionally. Spoon into cups and garnish each with a clove-studded orange slice.