Ingredients Jump to Instructions ↓

  1. 2 teaspoon(s) whole cloves

  2. 2 teaspoon(s) whole allspice

  3. 5 small oranges

  4. 1/2 gallon(s) apple cider or apple juice

  5. 2 can(s) (12-ounce) frozen cranberry-raspberry juice concentrate

  6. 4 stick(s) (3-inch-long) cinnamon

  7. 1/2 cup(s) (packed) brown sugar

  8. 1 small lemon Whole cloves and cranberries for garnish

Instructions Jump to Ingredients ↑

  1. Wrap cloves and allspice in piece of double-thickness cheesecloth to make a spice bag; tie with string. From 4 oranges, squeeze juice; reserve 1 orange for garnish. In 6-quart saucepot over high heat, heat spice bag, orange juice, apple cider, undiluted frozen cranberry-raspberry juice concentrate, cinnamon sticks, brown sugar, and 8 cups water to boiling. Reduce heat to low; cover and simmer 20 minutes. Discard spice bag. Meanwhile, prepare garnish: Cut reserved orange into slices. Thinly slice lemon. Arrange lemon slices on top of orange slices, securing with cloves and garnishing with cranberries. Pour hot punch into large heat-safe punch bowl. Gently place fruit slices in punch for garnish. Nutritional information is based on one cup of punch without garnish


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