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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 22 |
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If you don't have cheesecloth, remove tea leaves from an ordinary tea bag, fill the empty bag with cloves and ginger, and tie it securely with the tea bag string: let the cinnamon sticks float separately while simmering. Serve in decorative punch bowl alongside a small pitcher of rum marked with a label or card. You may want to have an extra sachet and more of the cider mixture handy in case you have thirsty guests. Ingredients:
10 whole cloves |
4 (3-inch) cinnamon sticks |
4 pieces crystallized ginger, chopped |
1 gallon apple cider |
4 cups pineapple juice |
2 cups orange juice |
1/4 cup fresh lemon juice |
1/3 cup sugar |
1/4 teaspoon salt |
white rum (optional) |
Directions:
1. Place first 3 ingredients on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely.
2. Combine cheesecloth bag, cider, and next 5 ingredients (cider through salt) in a large stockpot; bring to a boil. Reduce heat, and simmer 20 minutes. Discard cheesecloth bag. Serve with rum, if desired.
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