1 quart water
28 ounces sugar
15 inches cinnamon sticks
1 tablespoon whole cloves
1 1/2 gallons cran-raspberry juice
3 quarts burgundy wine
Servings: 80
1. Combine water, sugar, and spices in a steam-jacketed or other kettle. Bring to a boil. Reduce heat and simmer for 10 minutes. Discard spices. (Chill water-sugar mixture if using for cold punch.)
2. Combine water-sugar mixture with juice and wine. Heat to 180°F.
Yield: 2 1/2 gallons
Notes: For cold wine punch, heat water, sugar, and spices. Chill. Combine with cold juice and wine.
Care should be taken when pouring hot liquid into a glass punch bowl. Heat punch bowl first with warm water, then pour hot beverage slowly into warm bowl.
28 ounces sugar
15 inches cinnamon sticks
1 tablespoon whole cloves
1 1/2 gallons cran-raspberry juice
3 quarts burgundy wine
Servings: 80
1. Combine water, sugar, and spices in a steam-jacketed or other kettle. Bring to a boil. Reduce heat and simmer for 10 minutes. Discard spices. (Chill water-sugar mixture if using for cold punch.)
2. Combine water-sugar mixture with juice and wine. Heat to 180°F.
Yield: 2 1/2 gallons
Notes: For cold wine punch, heat water, sugar, and spices. Chill. Combine with cold juice and wine.
Care should be taken when pouring hot liquid into a glass punch bowl. Heat punch bowl first with warm water, then pour hot beverage slowly into warm bowl.
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