Yield: 8 servings
- Whole cloves: 18 Each
- Orange juice: 1 Cups
- Apple cider: 2 Cups
- Unsweetened pineapple juice: 4 Cups
- 16-ounce can apricot halves, undrained: 1 Each
- Cinnamon sticks, broken: 6 Each
In blender or food processor, blend apricots and liquid until smooth.
Place cloves and cinnamon sticks in cheesecloth bag.
Put all ingredients in slow cooker. Cook on low for 3 to 4 hours. Serve hot.