Dudley Eppel's Hot Cider-Cranberry Punch
Submitted by n33omc
Hot apple cider and cranberry juice simmered with cinnamon sticks, cloves, and orange peel, spiked with dark rum. A crowd-pleasing holiday punch that warms you from the inside out.
YIELD
12 servingsPREP
25 minCOOK
35 minREADY
When the temperature drops and the holidays roll around, this is the punch you want steaming on the stove.
Apple cider and cranberry juice simmer together with cinnamon sticks, whole cloves, and strips of orange peel until your whole house smells like a spice market wrapped in a wool blanket.
Strain it through cheesecloth for a clear, jewel-toned punch, then ladle it into mugs over a generous splash of dark rum.
It serves a crowd of twelve, making it the ultimate holiday party starter.
Pro Tips
- Use fresh, unfiltered apple cider for the deepest, most appley flavor. Pasteurized juice works in a pinch but won’t have the same body.
- Adjust the rum to your crowd. One tablespoon per mug keeps it subtle; two tablespoons makes it a proper warmer. Or skip it entirely for a family-friendly version.
- Keep it on a low simmer during a party so guests can ladle their own. Just don’t let it boil down too much or it’ll get overly concentrated.
Ingredients
Directions
Put cider, cranberry juice, cinnamon, cloves and orange peel into a large pot.
Bring to a boil over medium-high heat.
Reduce heat and simmer, uncovered 25 to 35 minutes.
Line a strainer with cheesecloth and strian punch.
Put 1 to 2 tablespoons of rum into each mug, then fill to the rim with hot punch.
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