2 c apple juice
2 sticks cinnamon
1/2 c lemon juice
1 1/2 c cranberry juice
2 tsp candied ginger
1 c orange juice
1 c pineapple juice
1 tsp whole cloves
1 1/2 c sugar syrup
Combine all juices. Tie the spices in a cloth bag and add to the juices. Boil 5 minutes. Serve hot from beautiful bowl surrounded by greenery. Serves 8.
Note from Grandmother Brandt:
I would not boil all the juices as too much would escape in steam. Boil whatever is necessary with the spices and just add the other juices til they are hot.
Note from Dodo:
3 large naval oranges
whole cloves
cinnamon sticks
Preheat oven to 350. Wash and dry oranges. Insert cloves into the oranges at 1/2 inch intervals. Place in a shallow baking dish and bake uncovered for 30 minutes. Pierce oranges in several places with a sharp knife. Float in punch.
2 sticks cinnamon
1/2 c lemon juice
1 1/2 c cranberry juice
2 tsp candied ginger
1 c orange juice
1 c pineapple juice
1 tsp whole cloves
1 1/2 c sugar syrup
Combine all juices. Tie the spices in a cloth bag and add to the juices. Boil 5 minutes. Serve hot from beautiful bowl surrounded by greenery. Serves 8.
Note from Grandmother Brandt:
I would not boil all the juices as too much would escape in steam. Boil whatever is necessary with the spices and just add the other juices til they are hot.
Note from Dodo:
3 large naval oranges
whole cloves
cinnamon sticks
Preheat oven to 350. Wash and dry oranges. Insert cloves into the oranges at 1/2 inch intervals. Place in a shallow baking dish and bake uncovered for 30 minutes. Pierce oranges in several places with a sharp knife. Float in punch.
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