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Hot Spiced Punch

Makes: 12 servings
Start to Finish 25 mins
Hot Spiced Punch
  • 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)

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.

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)
  • Servings Per Recipe 12,
  • cal. (kcal) 199,
  • carb. (g) 46,
  • fiber (g) 2,
  • pro. (g) 1,
  • vit. C (mg) 36,
  • sodium (mg) 11,
  • calcium (mg) 10,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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