2 quarts apple juice
2 quarts cranberry juice
2 lemons, lemon peel strips (fresh)
2 quarts water
28 ounces sugar
12 inches cinnamon sticks
1/2 teaspoon whole cloves
1 gallon rosé wine
1 cup lemon juice (fresh)
Servings: 80
1. Combine apple and cranberry juices, lemon peel, water, sugar and spices in a steam-jacketed or other kettle. Stir to dissolve sugar.
2. Bring to a boil. Reduce heat and simmer for 10 minutes. Remove and discard lemon peel.
3. Add wine and lemon juice to juice mixture. Heat to 180°F. Garnish with lemon slices.
Yield: 2 1/2 gallons
Notes: 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.
2 quarts cranberry juice
2 lemons, lemon peel strips (fresh)
2 quarts water
28 ounces sugar
12 inches cinnamon sticks
1/2 teaspoon whole cloves
1 gallon rosé wine
1 cup lemon juice (fresh)
Servings: 80
1. Combine apple and cranberry juices, lemon peel, water, sugar and spices in a steam-jacketed or other kettle. Stir to dissolve sugar.
2. Bring to a boil. Reduce heat and simmer for 10 minutes. Remove and discard lemon peel.
3. Add wine and lemon juice to juice mixture. Heat to 180°F. Garnish with lemon slices.
Yield: 2 1/2 gallons
Notes: 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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