Warm spirits on cold winter mornings (or nights) with this cheery hot punch from Bertha Johnson, Indianapolis, Indiana. Candy red-hots add a fun cinnamon touch to the sweet, fruity blend of flavors that's sure to please guests of all ages.
- 6 cups water
- 2 cups cranberry juice
- 1 cup sugar
- 1/4 cup red-hot candies
- 9 whole cloves
- 1/2 cup DOLE Canned Pineapple Juice
- 1/2 cup orange juice
- 1/4 cup lemon juice
- In a Dutch oven, combine the water, cranberry juice, sugar, red-hots and cloves; bring to a boil. Add the remaining juices; return to a boil. Reduce heat; simmer, uncovered, for 10 minutes to allow flavors to blend. Discard cloves. Serve warm. Yield: 12 servings (2-1/4 quarts).
Originally published as Hot Spiced Punch in Light & Tasty December/January 2008, p29
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