Ingredients

• 2  to 4 medium baking apples, cored
• 2  teaspoons whole cloves
• 1/3  cup water
• 4  crab apples (optional)
• 4  medium apples
• 4  medium lemons
• 8  cups apple cider
• 1/2  cup sugar
• 12  inches stick cinnamon
• 1  teaspoon ground allspice
• 1/2  teaspoon ground nutmeg

Directions

1. Preheat oven to 350 degree F. Insert about half the cloves into 2 baking apples. Place the apples in a 2-quart square baking dish. Add the water. Bake apples, uncovered, for 15 minutes. Add crab apples, if desired. Bake an additional 25 to 30 minutes or until apples and crab apples are tender; cool slightly. Halve or quarter baking apples. Set aside.

2. Meanwhile, squeeze juice from oranges and lemons (you should have 1-1/3 cups orange juice and 3/4 cup lemon juice). In a 4-quart Dutch oven combine orange and lemon juices, apple cider, sugar, cinnamon, remaining cloves, allspice, and nutmeg. Bring to boiling; reduce heat. Simmer, uncovered, for 20 minutes. Use a slotted spoon to remove whole cloves and stick cinnamon from cider mixture. To serve, place apples in a large heat-proof punch bowl; carefully pour cider mixture into bowl. Makes 12 to 16 servings.