1/2 fluid ounce cranberry juice
1/2 fluid ounce lemon juice
1/3 fluid ounce orange juice
In a large glass or metal bowl, combine cranberry juice, lemon juice and orange juice. Pour cranberry mixture into a casserole dish with water to cover. Cover and refrigerate for 1 hour.
Cool strainer and pour mixture into a 3, 4 quart slow cooker. Pour the topping over all so that the custard is stuck to the bottom of the cooker.
Cover and cook on Medium Low 2 to 2 1/2 hours.
Remove from heat. Pour mixture into preheated slow cooker and allow to cool completely.