Ponche Chilean Cranberry Punch Recipes

HOT PUNCH: PONCHE

Steps:

• In a large pot, place the fruit, sugar, cinnamon, and 8 cups of water. Bring to a boil and lower heat and simmer for 1 hour. Serve hot in a mug that has a shot of tequila in it.

HOT PUNCH (PONCHE)

Steps:

• In a large pot, place the guava, pineapple, crabapples, raisins, prunes, sugarcane, apples, cinnamon, sugar and 8 cups water. Bring the mixture to a boil, and then lower the heat and simmer for 1 hour. Serve hot in a mug that has a shot of tequila in it.

SPICED CRANBERRY PUNCH

Steps:

• Combine first 4 ingredients in a saucepan; bring to a boil.
• Reduce heat, and simmer 10 minutes.
• Remove from heat; let cool completely.
• Strain, discarding cloves and cinnamon.
• To serve, combine sugar mixture, fruit juices, and ginger ale in a large punch bowl.
• Yield: 7 quarts.

HOLIDAY CRANBERRY PUNCH

Steps:

• place slices of orange and lime in bottom of large punch bowl.
• mix all punch ingredients together pour on top.
• Serve ice cold.
• TIP: To prevent the punch from being watered down make ice cubes with punch instead of water.
• The punch will stay cold without being watery.

7-UP CRANBERRY PUNCH

Steps:

• Chill fruit juices and 7-Up.
• Simmer water, sugar and cinnamon sticks together for 10 minutes.
• Set aside for several hours to allow the mixture to develop the cinnamon spiced flavor.
• Prior to serving time, remove the cinnamon sticks from the sugar syrup.
• In a large punch bowl, combine the sugar syrup, cranberry juice, orange juice, and lemon juice.
• Slowly pour in the 7-Up.
• Add ice-cubes and garnish with lime slices if desired.

CRANBERRY PUNCH

Steps:

• Mix orange juice, lemonade, cranberry juice and water.
• Chill.
• Just before serving, add 7-up.

BUBBLY CRANBERRY PUNCH

Steps:

• Whisk cranberry sauce until smooth. Whisk in juices, cover, and chill.
• Keep this mixer in the refrigerator.
• To serve, spoon 6 Tablespoons of mixer into a tall glass. Slowly stir in 1 can of Fresca.

PONCHE - CHILEAN CRANBERRY PUNCH

Steps:

• In a pot, simmer the cranberry juice with the cinnamon, nutmeg, cloves, and the lemon and orange peels for 15 minutes.
• Let it cool completely.
• Strain and discard the cloves and fruit peels.
• Pour into glasses with ice and serve.