Mix to taste.
Serve in punch bowl.
Float ice ring on top. Can use any red wine you like.
Makes 1 gallon.
Holiday Spice Syrup: Combine the water, sugar, star anise pods, allspice berries, cinnamon sticks and vanilla bean and seeds in a large saucepan and simmer over moderately low heat for 30 minutes. Remove from the heat and let steep for 10 minutes. Strain the syrup and chill.
Combine the red wine and 1 1/4 cup of the holiday spice syrup in a very large punch bowl and let stand at room temperature for 1 hour. Garnish with the pomegranate seeds and kumquat slices and serve over ice.
Combine syrup, wine and apple juice in punch bowl.
Float a decorated or plain chunk of ice in bowl when serving.
ogether the pineapple juice and sangria. When the sugar has begun
Chill one orange and one lemon for garnish.
Squeeze juice from other orange and lemon.
Place juices, wine, sugar and brandy in a large pitcher or bowl.
Stir to dissolve sugar; chill. Just before serving, divide mixture into 2 pitchers or pour into bowl.
Cut chilled orange into wedges.
Slice chilled lemon into cartwheels.
Core apple and cut into wedges.
Thread fruit on 2 long skewers to stand in pitchers or float in fruit bowl.
Slowly pour in chilled carbonated water.
Makes about 24 (4 ounce) servings.
Combine juices, wine, rum and sugar.
Stir to dissolve sugar. Slice orange thinly.
Cut slices in half.
Add orange slices, maraschino cherries and cinnamon stick to wine mixture.
Let stand one hour.
Remove cinnamon stick.
Pour into water goblets one-quarter filled with cracked ice or small ice cubes.
Yields 12 to 24 servings.
In a large jug, combine white wine, apricot brandy and triple sec. Cover and chill until ready to use.
At serving time, add champagne and soda water, stir to blend, and pour into a punch bowl.
Add an ice ring to the punch bowl, and serve.
Preheat oven to 350\u00b0.
Mix all ingredients.
Bake in greased and floured Bundt or tube pan for 45 to 55 minutes.
Stir together the wine, schnapps, rum, strawberries and grapes in a large serving pitcher. Chill for at least one hour before serving.
Garnish with lime slices.
Place sprigs of fresh sweet woodruff into the white wine. Cover and let steep at least 30 minutes, or overnight.
Pour the wine over ice into a punch bowl; discard the woodruff.
Add the sugar, brandy, champagne, strawberries and orange slices, stir gently to combine.
Garnish with additional fresh sweet woodruff and float fresh edible flowers such as Johnny jump-ups and violets in the punch bowl, as desired.
Serve the punch thoroughly chilled, in wine glasses or champagne flutes.
In a large punch bowl, combine sweet woodruff, lavender sugar, and 1 bottle of wine. Cover, and steep for 30 minutes.
Remove the cover, stir the mixture, remove the woodruff, and pour the wine over ice in a punch bowl. Add the remaining ingredients, stir, and serve as soon as thoroughly chilled.
Easy Lavender sugar:
Place 1/2 teaspoon dried lavender flowers and 1 cup sugar in a blender and blend till combined and buds are fine.
2-3 hours before your guests arrive arrive, peel, core, and cut the pineapple into bite-sized chunks on a ridged cutting board to catch any juices.
Place pineapple chunks into a large clear glass punch bowl or Bowle pitcher, pouring in any of the pineapple juices.
Peel mango and cut into small cnunks and add to the pineapple.
Pour the Madeira and 1 bottle of white wine over the fruit.
Cover and chill until the guests arrive.
When the guests arrive, add the remaining wine and the champagne and serve.
Mix the first 3 ingredients together, using equal amounts of each.
Put in the fridge to chill.
If making punch freeze some of the leftover ginger ale to use as an ice ring in the punch bowl.
If using ice ring put it in the punch bowl.
Pour punch into bowl.
Squeeze half the lime over top of the punch.
May slice and float lime slices in bowl if desired.
In a large punch bowl, lavender sugar, and 1 bottle of wine. Cover, and steep for 30 minutes.
Remove the cover, stir the mixture, strain to remove pieces of lavender and vanilla.
Pour the wine over ice in a punch bowl.
Add the Cava, and strawberries, stir, and serve over ice.
Easy Lavender sugar:
4Place 1/2 teaspoon dried lavender flowers and 1 cup sugar in a blender and blend till combined and buds are fine.
In a large punch bowl, combine wine, grenadine syrup, lemon juice and ginger ale.
Spoon sherbet into punch.
Serve immediately.
Serves 22 (4 oz.) drinks.
Combine all ingredients, except wine, in 3 to 3 1/2-quart casserole.
Heat in microwave, covered for 20 minutes or until warmed and temperature of 160\u00b0 is reached.*
Remove spices by straining.
Stir in wine.
Serve warm or cold.
*Use the Auto Temp control system to cook to 160\u00b0 if your microwave has this feature.
n the bottom of large punch bowl or glass pitcher.
In a large punch bowl, stir the lemon juice with the sugar until the sugar dissolves. Add the brandy, sherry, port, Cointreau, sparkling wine and club soda and stir gently until blended. Add the ice and garnish with the fruit.
Combine all ingredients in a 3 qt crock pot.
Cover and cook on low setting 2.5 hours. Remove and discard cloves and cinnamon sticks before serving.
Directions for spice bag- gather spices and put in a piece of cheesecloth tied with a string. (leave longer threads so it is easier to take out or I hang mine from the end of the crock similar to a tea bag) The punch retains the flavor of the spices without the mess of removal.
Combine limeade, white wine and ginger ale in punch bowl. Serve with an ice ring and lime slices.