Mexican Hot Christmas Fruit Punch
- Ready In:
- 31mins
- Ingredients:
- 12
- Serves:
-
30-40
ingredients
- 3 lbs small crabapples (tejocotes)
- 2 lbs peeled sugar cane, in chunks
- 3 lbs golden delicious apples
- 3 lbs guavas, skinned
- 3 cups brown sugar, adapt to taste
- 2 lbs pitted prunes
- 30 g cinnamon sticks
- 1 orange rind, without whitish underskin, in small squares
- 2 whole cloves
- 20 tamarind pulp, pods peeled (or 20 jamaica flowers)
- 6 liters water
- rum
directions
- Place the crab apples in a pot with water and bring to a boil.Once it has boiled turn off heat and take off peel and pits.
- In another pot, preferably of Mexican clay pottery, pour the 6 litters of water and turn heat to high.
- Meanwhile peel and chunk the sugar cane.
- When the water has begun boiling put in the peeled and pitted crab apples and the chunked sugar cane and simmer for 45 minutes.
- Also chunk the golden delicious apples and the peeled guavas and add to the brew. Simmer for another 30 minutes.
- Add the sugar and on the next boil, add the.
- orange peel bits and the cinnamon, the prunes and the cloves. Simmer until cinnamon and cloves release their flavor and just before serving add rum to taste.
- Serve hot.
- Optional: You can add a couple of slices of drained canned peaches when serving.
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RECIPE SUBMITTED BY
Mexi-Rosie
Tampico, Tamaulipas
I am a 53 year old Mexican-American elementary school teacher. I enjoy reading biographies, intresting nonfiction, and also love all types of catchy upbeat music. My favorite cookbook is the "Kitchen Fair" trademark cookware recipe book in Spanish. Being bilingual and bicultural, I've come to appreciate the best of both U.S. and Mexican cuisine. I was pleasantly surprised that many, many zaar members include Mexican food as their first favorite food. I'll try to post, as time permits, some Mexican recipes (and also American) that I consider good.