Bobbing Apple Punch Recipes

APPLE ORCHARD PUNCH

Steps:

• In a large punch bowl, combine apple juice, cranberry juice concentrate and orange juice. Stir until dissolved, then slowly pour in the ginger ale.
• Thinly slice the apple vertically, forming whole apple slices. Float apple slices on top of punch.

APPLE PIE PUNCH

Steps:

• Combine apple juice, rum, and Schnapps in a punch bowl or pitcher. Serve punch over ice and garnish with red apple slices.

BUBBLING CAULDRON PUNCH

Steps:

• Stir together the limeade concentrate, 3 1/2 cups cold water and 1 can ginger beer in a punch bowl. Add the rum, if using.
• Scoop the ice cream into the punch. Pour the remaining 2 cans ginger beer over the top to create foam.

ROTTEN APPLE PUNCH

Steps:

• Pour apple cider into all 5 (1/2-cup) containers, stopping about 1/2-inch from the top. Add 2 drops of red and 1 drop of green food coloring to each container and stir until the colors have blended.
• Hang 2 or 3 gummy worms around the edge of each dish and place the dishes in the freezer. If you use more than 3 worms, the rotten apples won't float as well. Freeze until the rotten apples are solid.
• Just before serving, slip the frozen wormy apples out of the dishes by setting them briefly in a few inches of warm water in your sink.
• Float the rotten apples in a large punch bowl filled with apple cider. For added creepiness, drape the gummy worms over the edges of your serving bowl as shown.

PARTY APPLE PUNCH

Steps:

• In large punch bowl, stir together pear nectar, honey and brandy. Stir in sparkling apple cider and club soda. Garnish with apple slices. Serve immediately.

APPLE CIDER AND BOURBON PUNCH

Steps:

• Make the syrup: In a medium saucepan, combine brown sugar and cinnamon sticks with 1 cup water, and bring to a boil. Reduce heat to low, and simmer uncovered until sugar has completely dissolved, stirring occasionally, about 10 minutes. Remove pan from heat and let syrup cool; discard cinnamon sticks. (Leftover syrup may be kept refrigerated for a week.)
• Combine syrup, bourbon, apple cider, lemon juice and orange juice in a pitcher. Refrigerate for at least an hour.
• Strain chilled punch into a punch bowl. Add 4 cups of ice and club soda. Garnish with orange wheels. Generously grate nutmeg on top. Serve over ice.

SPARKLING PUNCH

Steps:

• Thinly slice the lemons and the oranges and place in a large punch bowl. Pour in the thawed lemonade. Gently stir in the club soda and the sparkling apple cider. Add sugar to taste. Add ice.

HOT APPLE PUNCH

Steps:

• Place the cinnamon sticks, cloves and allspice on a double thickness of cheesecloth; bring up the corners and tie with string to form a bag. Place in a large saucepan with apple juice (or place loose spices in pan and strain before serving). Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Remove spice bag. Serve punch hot in mugs. Garnish with cinnamon sticks if desired.

CRANBERRY APPLE PUNCH

Steps:

• In a large saucepan, heat water and sugar until dissolved. Cool; pour into a large punch bowl. Add the next five ingredients. Garnish with orange, lemon and lime slices. Chill with an ice ring.

SHRUNKEN HEADS IN CIDER

Steps:

• Preheat oven to 250 degrees. Line a baking sheet with parchment paper; set aside. In a medium bowl, mix together lemon juice and salt; set aside.
• Peel apples and cut each in half through the stem; remove seeds and core. Using a sharp paring knife, carve a face, as desired, on the rounded side of each apple half. Place apples in lemon mixture for one minute; transfer to paper towels to drain.
• Place apples, face-side up on prepared baking sheet and transfer to oven. Let bake until apples are dry and begin to brown around the edges, about 90 minutes. Remove apples from baking sheets and press cloves into the "eye" sockets.
• Combine cider, lemonade, and rum (if using) in a large punchbowl; float shrunken heads on top.