Simple Hot Spiced Punch Recipe

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Simple Hot Spiced Punch Recipe

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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.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 6 cups water
  • 2 cups cranberry juice
  • 1 cup sugar
  • 1/4 cup red-hot candies
  • 9 whole cloves
  • 1/2 cup unsweetened pineapple juice
  • 1/2 cup orange juice
  • 1/4 cup lemon juice

Directions

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

Nutritional Facts

3/4 cup: 113 calories, 0 fat (0 saturated fat), 0 cholesterol, 2mg sodium, 29g carbohydrate (27g sugars, 0 fiber), 0 protein.

  • 6 cups water
  • 2 cups cranberry juice
  • 1 cup sugar
  • 1/4 cup red-hot candies
  • 9 whole cloves
  • 1/2 cup unsweetened pineapple juice
  • 1/2 cup orange juice
  • 1/4 cup lemon juice
  1. 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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