Best Hot Fruit Punch Recipes

Mexican Hot Christmas Fruit Punch image

Provided by Mexi-Rosie

Categories Beverages

Time 31m

Yield 30-40 serving(s)

Number Of Ingredients 12

3 lbs small crabapples (tejocotes)
2 lbs peeled sugar cane, in chunks
3 lbs golden delicious apples
3 lbs guavas, skinned
3 cups brown sugar, adapt to taste
2 lbs pitted prunes
30 g cinnamon sticks
1 orange rind, without whitish underskin, in small squares
2 whole cloves
20 tamarind pulp, pods peeled (or 20 jamaica flowers)
6 liters water
rum

Steps:

Place the crab apples in a pot with water and bring to a boil.Once it has boiled turn off heat and take off peel and pits.
In another pot, preferably of Mexican clay pottery, pour the 6 litters of water and turn heat to high.
Meanwhile peel and chunk the sugar cane.
When the water has begun boiling put in the peeled and pitted crab apples and the chunked sugar cane and simmer for 45 minutes.
Also chunk the golden delicious apples and the peeled guavas and add to the brew. Simmer for another 30 minutes.
Add the sugar and on the next boil, add the.
orange peel bits and the cinnamon, the prunes and the cloves. Simmer until cinnamon and cloves release their flavor and just before serving add rum to taste.
Serve hot.
Optional: You can add a couple of slices of drained canned peaches when serving.

Nutrition Facts : Calories 172, Fat 0.6, SaturatedFat 0.2, Sodium 14.3, Carbohydrate 43.3, Fiber 3.5, Sugar 29.9, Protein 1.5

Hot Fruit Punch image

Provided by Taste of Home

Time 20m

Yield 2 quarts.

Number Of Ingredients 6

Steps:

Bring 1 cup water to a boil. Add tea bags; steep for 5 minutes. Discard tea bags. Stir in sugar until dissolved., In a Dutch oven, combine the remaining water, juices and tea; heat through. Serve warm.

Nutrition Facts :

HOT FRUIT PUNCH image

Categories Nutmeg

Number Of Ingredients 8

Steps:

Heat cranberry juice, pineapple juice, water and brown sugar in a 30 cup pan. In cheesecloth, put cinnamon sticks, cloves, and salt. Simmer for 15 min. Serve warm.