Hot Spiced Cranapple Punch

Serves: 16
Total Calories: 160


4 sticks cinnamon (3 inches each)
2 tablespoons allspice whole
1 1/2 tablespoons cloves whole
2 (48-ounce) bottles cranberry-apple juice


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.

Nutritional Facts:

Serves: 16
Total Calories: 160
Calories from Fat: 0

This Hot Spiced Cranapple Punch recipe is from the Miriam Cooks For The Holidays Cookbook. Download this Cookbook today.

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