Hot Spiced Punch
- 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.
- 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.
From the Test Kitchen
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.
Nutrition Facts (Hot Spiced Punch)
- Per serving:
- 199 kcal cal.,
- 11 mg sodium,
- 46 g carb.,
- 2 g fiber,
- 1 g pro.
- Percent Daily Values are based on a 2,000 calorie diet