Stir apple cider, sparkling grape juice or wine (see Cook's Note), orange juice, and lemon juice together and refrigerate until serving.
Fill a glass with ice. Pour spiced rum, apple cider, and cranberry juice over ice and stir.
Pour apple cider and ginger ale into a 30 cup percolator. Place candies and remaining ingredients in percolator basket. Perk through complete cycle of percolator.
Serve hot.
Yield:
1 1/4 gallons.
Bring to a boil the apple cider, brown sugar and cloves.
Add caramels.
When melted, add rum.
Serve with whipped topping, while warm.
/2 cup of warm apple cider in your electric mixing bowl
arge pan combine cranberry juice, cider, nectar, spices, orange and lemon
Heat cider, sugar, cloves and allspice.
Can be placed in pan with cider (or put in a tea ball).
Bring to a boil.
Simmer 20 minutes.
Strain punch (if not using tea ball).
Pour into punch bowl.
Float oranges studded with cloves in punch.
Makes 32 servings.
Heat cider, cloves, allspice, cinnamon and sugar to boiling; cover and simmer 20 minutes.
Strain punch and pour into punch bowl.
Float oranges in bowl.
Makes 32 servings (about 1/2 cup each).
Heat apple cider in a large pot over medium heat; add cinnamon sticks, orange peel, raisins, and cloves. Simmer apple cider mixture until flavors have blended, about 30 minutes. Remove from heat and stir rum into apple cider mixture; strain into a punch bowl or container. Serve hot.
Bring apple cider and next 6 ingredients to a boil in a Dutch oven; reduce heat, and simmer 1 hour.
Pour mixture through a wire-mesh strainer into a container; discard spices.
Add lemon slices to punch just before serving.
Serve warm.
an, bring two cups of apple cider to a gentle boil.
ilk, then add cider. Add the apple slices and cider mixture to the
Mix 5 pkgs. gelatin with 2 1/2 cups cold apple cider until dissolved.
Bring to a boil 4 cups apple cider, 8 pkgs. gelatin, and the honey.
Remove from heat.
Stir in dissolved cider/gelatin mixture, mix thoroughly.
Pour into 9 x 13 pan.
Chill until fully set.
Cut into squares.
Bring the apple cider, cloves, allspice, cinnamon and sugar to a boil.
Lower heat.
Cover and simmer for 20 minutes. Strain punch and pour into heatproof bowl. Add orange slices.
Makes 16 cups.
Combine all ingredients in a large saucepan.
Simmer for 20 minutes.
Garnish punch with floating orange slices, decorated with cloves.
Pour into
a
34-cup percolator the apple cider and the ginger ale.
Place
into
the
percolator basket, the cinnamon candies, 2 sticks cinnamon and the 24 cloves.
Perk and serve hot.
Makes 30
(1/2
cup)
servings.
This punch is not only delicious, but the fragrance is wonderful.
Combine apple cider, orange juice concentrate, lemonade concentrate, brown sugar, cinnamon sticks, and cloves in a large pot; bring to a boil, reduce heat to medium-low, and simmer for 20 minutes. Strain cinnamon sticks and cloves from punch before serving.
Chill six glasses in freezer, until ready to use. When ready, place two or three ice cubes in each glass.
In a large pitcher mix mango rum, spiced apple cider, key lime juice, and ginger ale together.
Pour punch into prepared glasses and garnish with a plastic spear holding lime wedge, mango chunk and piece of candied ginger.
Mix together the apple cider and brandy in crock pot.
Heat until warmed through.
To serve: put a cinnamon stick in a mug and pour in punch.
Then top with whipped topping and a sprinkle of nutmeg.
ith oil. Add 1 cup cider to dish. Bake for 1