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Hot Thanksgiving Punch

5 star rating
 

Submitted by: dnoel1724467

 

Photo by: LaurenB248

Your guests will appreciate the aroma of this punch as soon as they walk in your door-lightly spiced cranberry, pineapple and grapefruit juice.
 

Ingredients

  • 1 quart water
  • 1/2 tsp freshly grated nutmeg
  • 1 tsp whole cloves
  • 1 tsp coriander seed
  • 3 three-inch cinnamon sticks
  • 2 quarts cranberry juice cocktail
  • 2 cups pineapple juice
  • 4 cups pink grapefruit juice
  • Garnish:
  • 1/2 cup raisins and 1/2 cup of Craisins (dried cranberries) mixed together

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Method

Combine water and spices in large saucepan, bring to a boil and simmer for 15 minutes. Add juices and bring just to boil. Remove from heat. Strain punch through a sieve or colander into a large preheated punch bowl (or large crock-pot set on very low heat) Place a mixture of a few raisins and Craisins in the bottom of each cup. Allow guests to ladle their own punch into garnished cups.

 

Notes: The delicious scent of this punch will permeate your home. I serve this warm punch with a beautiful old hand-carved wooden ladle and allow my guests to fill their own punch cups. I also freeze cut lemon, lime and orange wedges. When the wedges are frozen, I put the wedges on top of a frozen ice-pack covered with a cloth napkin and a slice of thin foil next to the punch bowl on my buffet table. The adults enjoy the fruity spike, and, the kids enjoy quickly cooling down their punch cup.

 

Number of Servings: 1 gallon

 

Submitted by: dnoel1724467 ()

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