Combine the cider, apple chunks, and cinnamon sticks in a large kettle and bring to a boil over medium heat. Turn the heat down to low and add the mace, anise seed, ground cinnamon, nutmeg, ginger and brown sugar. Stir to combine, and simmer for 20 minutes until the spices have developed their flavor.
Drop in the orange and lemon slices, simmer for 5 more minutes, and turn off the heat. Ladle the wassail punch into mugs and serve hot. Include a few pieces of cooked apple or a cooked orange or lemon slice in each mug.
In a large pan, mix all ingredients.
Bring to a boil and boil 5 minutes.
Serve warm.
Put Pomander Ball in punch bowl with punch.
Puncture orange slices with cloves (or tie in simmer bag).
Mix all ingredients in a large pot; bring to a boil.
Let simmer until ready to serve.
(Remove spices if punch is to simmer for a long time.)
This punch can be refrigerated after making and allowed to cool.
Just pour into a mug and heat in the microwave for a quick treat.
Heat ingredients to boil and simmer.
Prepare, 3 to 4 hours earlier, 2 oranges with cloves.
Boil in water.
Add this juice to punch.
Slice oranges and float on punch.
Makes 16 1/2 cups.
Use only pink Hawaiian punch.
Triple the recipe and it will serve 200 or more.
Mix one recipe at a time.
Mix all ingredients for 10 minutes.
Remove cinnamon and cloves.
Serve hot from percolator or punch bowl.
Combine cranberry juice, sugar and water.
Stir to dissolve sugar and heat to boiling.
Tie spices into a cheesecloth bag. Add to
liquid and simmer 20 minutes.
Remove spice bag.
Just before serving, add frozen juices and pineapple juice.
Serve steaming hot.
Makes about 1 gallon.
I serve this in mugs.
Mix all dry ingredients together.
Simmer in 2 cups water until sugar dissolves, stirring constantly.
Heat remaining liquids together and add sugar mixture.
Place in punch bowl or in crock-pot for serving.
Serves 50.
Mix all
ingredients and simmer for 10 minutes.
Remove cinnamon and cloves.
Serve
warm in punch cups.
Yield: 1 1/2 gallons.
Combine all ingredients and simmer for 10 minutes.
(Taste. May need a little longer.)
Remove cinnamon and cloves.
Serve warm in punch cups.
Great for Christmas.
Makes 1 1/2 gallons.
Combine all ingredients, except orange and lemon slices. Bring to a boil.
Pour into a bowl and float lemon and orange slices.
Makes about 4 quarts (16 cups or 20 punch cup servings).
Place water in a very large pot and bring to a boil.
Steep tea bags in hot water for 4 minutes; remove tea bags.
Add cider, orange juice, cranberry juice, and sugar to a boil, stirring to dissolve sugar.
When it comes to a boil, reduce heat to a simmer.
Stick the cloves into the orange and drop into the pot along with the cinnamon, and red-hot candies.
Simmer the punch for 30 minutes, stirring occasionally.
Serve hot.
Combine syrup, wine and apple juice in punch bowl.
Float a decorated or plain chunk of ice in bowl when serving.
Pour orange juice, lemon juice, tea and sugar into a bottle or pitcher.
Stir these ingredients; refrigerate at least 2 hours. Also refrigerate the ginger ale and club soda.
Open can of mandarin oranges when you are ready to serve the punch.
Pour contents of can into punch bowl.
Add the juice and tea mixture to the bowl.
Stir well.
Add chilled ginger ale, club soda and the Decorative Ice Cubes.
Serve in punch cups or tall glasses. Serves 8.
Keep all ingredients in refrigerator.
Mix shortly before serving.
Freeze an ice ring from Hawaiian Punch with strawberries or cherries.
Add to punch.
This is a pretty Christmas punch. Double the recipe for a larger group.
Add the ginger ale when ready to serve.
Could use an ice ring or a container of sherbet.
One and one-half of this recipe will almost fill the Pine Grove Church punch bowl.
Boil water.
Stir jello in water, dissolve.
Add sugar to jello and water and dissolve.
Pour into gallon jug (plastic). Add juice to plastic jug and stir contents well.
Fill jug with water, but leave room for expansion as it freezes and to be able to cut top of jug when thawed.
Pull frozen mixture out 5 hours before party.
You need 1 lemon-lime soda to add to the punch bowl with the frozen mixture.
Chop up frozen mixture and stir well. Serve!
Enjoy!
Entire recipe will serve approximately 30 people.
Best to half recipe at a time.
In large punch bowl, combine punch and pineapple juice; mix well.
Add cherry soda.
Unmold and float fruited ice ring on surface.
Mix and bake yellow cake.
Let cool.
Cut in small squares. Place in bottom of punch bowl.
Layer with strawberry glaze, fresh strawberries and crushed pineapple.
Top with Cool Whip.
Repeat until punch bowl is full.