Serves: 16
Total Calories: 160
Up to 1 week before using:
In a folded kitchen towel, coarsely crush cinnamon sticks with a rolling pin or mallet.
In a small bowl, mix crushed cinnamon sticks, allspice and cloves. Cut an 8-inch square of double-thickness cheesecloth. Place the spice mixture on the square. Bring corners together and tie securely with string to make a loose bag. Store tightly covered.
Thirty to 40 minutes before serving:
Pour juice into a large saucepan. Add spice bag. Bring to a boil over high heat reduce heat to low, cover and simmer for 20 minutes. Remove and discard spice bag. Cover and keep warm.
Serve hot in mugs.
This Hot Spiced Cranapple Punch recipe is from the Miriam Cooks For The Holidays Cookbook. Download this Cookbook today.
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