Chocobo
11-21-2008, 06:29 PM
Stuffs:
* 1 quart water
* 1/2 tsp freshly grated nutmeg
* 1 tsp whole cloves
* 1 tsp coriander seed
* 3 three-inch cinnamon sticks
* 2 quarts cranberry juice cocktail
* 2 cups pineapple juice
* 4 cups pink grapefruit juice
* Garnish:
* 1/2 cup raisins and 1/2 cup of Craisins (dried cranberries) mixed together
How to:
Combine water and spices in large saucepan, bring to a boil and simmer for 15 minutes. Add juices and bring just to boil. Remove from heat. Strain punch through a sieve or colander into a large preheated punch bowl (or large crock-pot set on very low heat) Place a mixture of a few raisins and Craisins in the bottom of each cup. Allow guests to ladle their own punch into garnished cups.
Notes: The delicious scent of this punch will permeate your home. I serve this warm punch with a beautiful old hand-carved wooden ladle and allow my guests to fill their own punch cups. I also freeze cut lemon, lime and orange wedges. When the wedges are frozen, I put the wedges on top of a frozen ice-pack covered with a cloth napkin and a slice of thin foil next to the punch bowl on my buffet table. The adults enjoy the fruity spike, and, the kids enjoy quickly cooling down their punch cup.
http://thanksgiving.betterrecipes.com/hot-thanksgiving-punch.html
* 1 quart water
* 1/2 tsp freshly grated nutmeg
* 1 tsp whole cloves
* 1 tsp coriander seed
* 3 three-inch cinnamon sticks
* 2 quarts cranberry juice cocktail
* 2 cups pineapple juice
* 4 cups pink grapefruit juice
* Garnish:
* 1/2 cup raisins and 1/2 cup of Craisins (dried cranberries) mixed together
How to:
Combine water and spices in large saucepan, bring to a boil and simmer for 15 minutes. Add juices and bring just to boil. Remove from heat. Strain punch through a sieve or colander into a large preheated punch bowl (or large crock-pot set on very low heat) Place a mixture of a few raisins and Craisins in the bottom of each cup. Allow guests to ladle their own punch into garnished cups.
Notes: The delicious scent of this punch will permeate your home. I serve this warm punch with a beautiful old hand-carved wooden ladle and allow my guests to fill their own punch cups. I also freeze cut lemon, lime and orange wedges. When the wedges are frozen, I put the wedges on top of a frozen ice-pack covered with a cloth napkin and a slice of thin foil next to the punch bowl on my buffet table. The adults enjoy the fruity spike, and, the kids enjoy quickly cooling down their punch cup.
http://thanksgiving.betterrecipes.com/hot-thanksgiving-punch.html