Combine all ingredients in slow cooker. Cover and cook on LOW for 3 to 4 hours. Serve hot.
In slow-cooking pot, combine apricot nectar, orange juice, brown sugar and lemon juice. Tie cinnamon and cloves in small cheesecloth bag; add to juices. Cover and heat on low for 2-5 hours. Serve hot from pot. Makes 12 servings.
1 3/4 cup fresh rhubarb
3/4 cup sugar
1 cinnamon stick
2 whole cloves
1 teaspoon grated lemon peel
1/4 cup butter or margarine
1/3 cup flour
1/3 cup sugar
Cut rhubarb into small pieces. Combine rhubarb with 3/4 cup sugar, cinnamon, cloves and lemon peel in cooker. Cover and cook on low for 3 to 4 hours. Remove whole spices. Spoon rhubarb into baking dish. Combine remaining ingredients and sprinkle over rhubarb. Bake at 400 degrees for 20 to 25 minutes.
Pour apple and cranberry juice into a pan or crockpot add brown sugar and salt; stir until sugar is dissolved. Tie cinnamon sticks and cloves in cheese cloth and place in pan.
Cover and simmer over low heat (crockpot setting 4 or 5) for 1 1/2 to 2 hours or until temperature reaches 170 degrees.
Remove spice bag and turn down to lowest heat to keep warm for serving. Makes 20 (4 ounce) servings.