8 cups water
1 12 ounce can frozen cranberry-raspberry juice concentrate, thawed
1 6-ounce can frozen lemonade concentrate, thawed
1/2 cup sugar
4 cinnamon sticks
1/4 teaspoon whole cloves
1/4 teaspoon whole allspice
Combine all of the ingredients in the stoneware. The spices can be tied in a cheesecloth and placed in the punch if desired. Cover heat on High for 3 hours, then turn to Low. Remove the spices from the punch with a small strainer or slotted spoon. Serve
directly from the slow cooker.