Mexican Hot Christmas Fruit Punch Recipes

PONCHE NAVIDEñO

Steps:

• Place water in a large stockpot.
• Add the piloncillo (or brown sugar) and cinnamon to cook for about 15 minutes. If you are using fresh Tejocotes, add them with the piloncillo and cinnamon, since they take longer to soften. Ponche Navideno
• Add the chopped guavas, apples, and prunes along with the rest of the ingredients like the sugar cane sticks, tamarind pods or hibiscus flowers. If you are using the canned version of the tejocotes, then add them in this step.
• Simmer for about 1 hour. Serve hot in mugs, ladling in some of the fruit and adding rum to your liking.

MEXICAN HOT CHRISTMAS FRUIT PUNCH

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.

MEXICAN CHRISTMAS PUNCH (PONCHE NAVIDENO)

Steps:

• Stud each orange with 6 whole cloves, using the pointed ends of the cloves to pierce the skin. Cut oranges into wedges. Reserve 12 wedges for garnish. Cut some slits into each hawthorn.
• Bring water, hibiscus petals, and cinnamon sticks to a boil over medium-high heat. Reduce heat and simmer until water is a deep pink color, 10 to 15 minutes.
• Remove hibiscus petals but leave cinnamon sticks in the water to infuse further. Stir in orange wedges, hawthorns, apples, sugar cane, pear, and brown sugar. Simmer, stirring occasionally, for at least 30 minutes.
• Ladle the punch into 12 mugs, making sure each mug gets some slices of fruit. Add 1 fluid ounce rum to each mug to give the punch an extra kick. Garnish mugs with reserved orange slices.