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Hot Spiced Punch
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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 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.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |