Best Hot Cider Punch Recipes

HOT CIDER PUNCH

Steps:

• Stir the apple juice, pineapple juice, and cranberry juice together with the brown sugar in a large pan. Place the cinnamon sticks, cloves, and ground allspice into a large teaball or cheesecloth bag. Place the spice bag into the pan with the juice mixture. Heat the juice mixture over medium-high heat about 10 minutes. Serve hot.

HOT CIDER RUM PUNCH

Steps:

• Insert cloves into center of orange slices. Combine all ingredients in a large pot and bring to a simmer. Serve warm.

HOT APPLE CIDER PUNCH

Steps:

• Mix ingredients together and heat in a crockpot on high until hot.

HOT CIDER PUNCH

Steps:

• Place cider, sugar, cinnamon stick and nutmeg in a large saucepan; bring to a boil. Reduce heat; simmer, covered, 20 minutes., Stir in orange and pineapple juices. Insert cloves into orange wedges; add to cider mixture and heat through. Discard cinnamon stick. Serve warm.

COLONIAL HOT CIDER PUNCH, AKA "WASSAIL'

Steps:

• 1. Simmer mixture with 3 sticks whole cinnamon to melt--DO NOT COOK. Allow to cool, pour into punch bowl. Separately stick whole cloves around entire surface of 3 to 6 whole oranges. Place oranges into baking pan with 1/2 inch of water, and bake at 350° for 45 minutes. Place oranges into punch bowl Serves 40
• 2. Serve with pound cake, nut cake, or cheese and crackers.
• 3. For a non spirited version just add 1/2 oz rum flavoring instead of rum. and 1/2 oz brandy flavoring instead of brandy

HOT CRANBERRY CIDER PUNCH

Steps:

• In large pan combine cranberry juice, cider, nectar, spices, orange and lemon peel.
• Bring to boil, reduce heat and simmer, uncovered 20-30 minutes.
• Remove from heat, strain through a fine-mesh strainer lined with cheesecloth.
• Taste punch and sweeten accordingly. Apple Cider and Cranberry Juice vary greatly in sweetness - you may need no sugar, or you may need a little more than listed.
• Add rum and butter, stirring until butter melts. Or, if having a non-alcoholic alternative is desirable, hold off on adding the rum to the entire punch and add 1 to 2 tbsp of rum to each mug, then fill to the rim with hot punch.

RED CHRISTMAS PUNCH (HOT MULLED CIDER)

Steps:

• 1. Mix together the ciders/juices in a large kettle over medium heat.
• 2. Peel the zest off one orange in large strips. Place zest, cinnamon sticks, and cloves in a double square of cheesecloth, and tie tightly. Place spice bag into the cider mixture.
• 3. Heat the cider to serving temperature - like hot coffee or tea (do not boil). Barely simmer the punch for about 15 minutes.
• 4. Juice the orange and add the juice to the cider. Halve and slice the remaining orange and float the slices on top of the hot punch. Serve hot with an orange slice and cinnamon stick if desired.

HOT RUM AND CIDER PUNCH

Steps:

• Heat the cider, stir in the syrup and sugar, then add the lemon juice and the rum. Garnish with the lemon slices and place a cinnamon stick as a stirrer in each glass or mug. These two recipes come from ''Rum Yesterday and Today,'' by Hugh Barty-King and Anton Massel.

HOT APPLE CIDER PUNCH

Steps:

• Heat cider, cloves, allspice, cinnamon and sugar in crock pot for several hours. Strain and return to crock pot with oranges.

HOT CIDER PUNCH

Steps:

• 1. In a large saucepan, combine the cider, sugar, cinnamon stick and nutmeg; bring to a boil. Reduce heat; simmer, covered for 20 minutes.
• 2. Meanwhile, insert cloves into orange wedges; add to cider mixture. Stir in orange and pineapple juices; heat through. Discard cinnamon stick. Serve warm.