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Description Edit

Source: "Cooking Light, Nov/Dec 1994, page 145" Copyright: "© Cooking Light"

  • Serving Size: 1 cup Yield: 17 cups

IngredientsEdit

Directions Edit

  1. Combine all the ingredients in a large Dutch oven, and bring to a boil.
  2. Reduce heat, and simmer for 5 minutes.
  3. Strain the juice mixture, and discard spices.
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