Hot Spiced Cheer
"from 'Cooking Light' magazine."
- Ready In:
- 25mins
- Ingredients:
- 10
- Yields:
-
22 1 cup
- Serves:
- 22
ingredients
- 10 whole cloves
- 4 cinnamon sticks
- 4 pieces crystallized ginger, chopped
- 1 gallon apple cider
- 4 cups pineapple juice
- 2 cups orange juice
- 1⁄4 cup fresh lemon juice
- 1⁄3 cup sugar
- 1⁄4 teaspoon salt
- white rum (optional)
directions
- Place cloves, cinnamon, and crystallized ginger on a double layer of cheesecloth. Gather edges and tie together to make a pouch.
- Combine cheescloth pouch, cider, pineapple juice, orange juice, lemon juice, sugar and salt in large stockpot and bring to a boil. Reduce heat and simmer 20 minutes. Discard cheesecloth pouch. Serve with rum, if desired.
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Reviews
-
This is one of the BEST hot punches I've had! I made it for Thanksgiving and kept it warm in a crockpot. We skipped the rum. I think the pineapple juice is what makes it extra special. It is sweet with the sugar and could probably be made without it for those of you that don't have a super sweet tooth. Made for Zaar tag.
RECIPE SUBMITTED BY
Ppaperdoll
London
I'm an American living in London since I got married in 1994 (except for a brief stint in New Jersey, and then Luxembourg). I work part-time for a national charity and also study social sciences part-time with the Open University. Keeps me busy, but I still find plenty of time to cook and search for 'zaar recipes!
Over time my cooking has meshed English and American customs together, especially at holiday time. I make a mean Christmas fruitcake complete with Fondant Icing and marzipan, but I still have a Christmas cookie party for my friends where I introduce (or subject!) them to all my favorite cookie recipes. My husband and two kids will happily eat Shepherd's Pie or Sloppy Joes, cheese and onion or grilled cheese sandwiches. The comparisons go on and on...
