Ingredients

• 8  cups apple cider or juice
• 4  cups cranberry-raspberry drink
• 1  12-ounce package frozen, loose-pack red raspberries
• 1/2  cup brandy
• 1/4  cup packed brown sugar
• 6  inches stick cinnamon
• 3  1-inch pieces fresh ginger
• 2  teaspoons whole cloves
• 1  teaspoon whole allspice
• 2  small cooking apples, cored and cut into wedges
•   Cinnamon schnapps, brandy, rum, or dry white wine (optional)

Directions

1. Combine apple cider or juice, cranberry-raspberry drink, frozen raspberries, 1/2 cup brandy, brown sugar, cinnamon, ginger, cloves, and allspice in a 4- or 5-quart Dutch oven; bring to boiling. Reduce heat, cover, and simmer 15 minutes.

2. Strain punch through a sieve lined with 100-percent-cotton cheesecloth. To serve, return punch to the Dutch oven. Add apple wedges. Cover and heat until boiling. Pour hot punch into a heatproof punch bowl. Serve in heatproof punch cups, floating an apple wedge in each serving. If desired, let guests add a little cinnamon schnapps or other liquor to cups. Makes 12 servings.

Make-Ahead Tip: Make punch as directed; strain. Cool completely, then cover and store in the refrigerator up to 5 days. Heat and serve as directed. To serve, transfer punch to a Dutch oven. Add apple wedges. Cover and heat until boiling. Serve as above.