Cloves and cinnamon dress up a blend of fruit juices for special occasions.—Dorothy Anderson, Ottawa, Kansas
- 2 quarts apple cider
- 2 cups orange juice
- 2 cups pineapple juice
- 1/2 cup sugar
- 1/2 cup lemon juice
- 12 whole cloves
- 4 cinnamon sticks (3 to 4 inches)
- Orange slices and cranberries, optional
- In a large Dutch oven, bring the first seven ingredients to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes.
- Discard cinnamon and cloves. Garnish with orange slices and cranberries if desired. Serve warm. Yield: about 3-1/2 quarts.
Originally published as Wassail Punch in Taste of Home December/January 1996, p6
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