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Hot Spiced Punch

12 cinnamon sticks, broken (3 inches)
4 teaspoons whole cloves
2 teaspoons whole allspice
Peel of 1 lemon, cut into 1-inch strips
9 cups white grape juice
1 can (46 ounces) unsweetened pineapple juice
3/4 cup lemonade concentrate
1/2 cup sugar
Additional cinnamon sticks, optional

Place the cinnamon sticks, cloves, allspice and lemon peel in a double
thickness of cheesecloth; bring up corners of cloth and tie with
kitchen string to form a bag. In a large kettle, combine the grape

Printed from tasteofhome.com Nov 19, 2008

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Hot Spiced Punch cont.

juice, pineapple juice, lemonade concentrate and sugar; add the spice
bag. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or
until punch reaches desired temperature. Discard spice bag. Serve hot
with additional cinnamon sticks if desired.

Yield: 4 quarts.