Hosting a Party Tonight...?!
Answers: So I need to know what is a very delicious, and quick punch recipe. Thanks!
This was my mom's recipe.
1 gallon OJ
1/2 gallon pineapple juice
1 quart each of pear, peach, and apricot nectar
1 small (about 8 oz) bottle of grenadine
Mix it all up. Put rum AND vodka out so people can choose which liquor they want and how much. Mom liked rum, dad liked vodka.
can't go wrong with kool-aid and jack
1 can of pineapple juice
1/2 of cranberry juice
parrot bay coconut rum
Wassail is a traditional alcoholic punch served at Christmastime.
Holiday Wassail
14 (6-ounce) servings
Ingredients
6 inches stick cinnamon, broken
12 whole cloves
8 cups water
1/2 of a 12-ounce can frozen cranberry juice cocktail concentrate (3/4 cup)
1/2 of a 12-ounce can frozen raspberry juice blend concentrate (3/4 cup)
1 6-ounce can frozen apple juice concentrate (3/4 cup)
1/2 cup sugar
1/3 cup lemon juice
1/2 to 3/4 cup brandy or rum or 6 tea bags (optional)
Orange slices (optional)
Directions
1. For spice bag, cut a double thickness of 100 percent cotton cheesecloth into a 6-inch square. Place cinnamon and cloves in center of cheesecloth square. Bring up corners of cheesecloth and tie with a clean string.
2. In a 3-1/2-, 4-, or 5-quart crockery cooker combine water, cranberry juice cocktail concentrate, raspberry juice blend concentrate, apple juice concentrate, sugar, and lemon juice. Add the spice bag to juice mixture.
3. Cover; cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. Remove the spice bag and discard. If desired, about 5 minutes before serving, add brandy or rum or the tea bags to the crockery cooker. Allow to stand for 5 minutes. Discard the tea bags, if using.
4. To serve, ladle beverage into cups. If desired, float an orange slice atop each serving. Makes 14 (6-ounce) servings.
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Colonial Wassail Bowl
Makes 12 to 14 (4-oz. ) servings
Prep: 5 minutes
Cook: 10 minutes
Ingredients
1 750-ml bottle dry red wine (such as Burgundy)
2 cups cranberry juice
1 cup sugar
1/2 cup water
1/4 cup lemon juice
6 inches stick cinnamon
1/4 cup brandy (optional)
Lemon slices
Directions
1. In a large saucepan, combine red wine, cranberry juice, sugar, water, lemon juice, and stick cinnamon. Heat just until bubbly around edges; reduce heat. Simmer, uncovered, for 10 minutes. Remove cinnamon with a slotted spoon. Stir in brandy, if desired. Carefully pour punch into a heatproof punch bowl; garnish with lemon slices, if desired. Ladle into heatproof cups. Makes 12 to 14 (4-oz.) servings.
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Mulled Wine
12 (6-ounce) servings
Ingredients
2 whole cardamom pods
16 whole cloves
3 inches stick cinnamon, broken
2 750-milliliter bottles dry red wine
2 cups water
1 cup light corn syrup
2 oranges, halved
Orange slices, halved (optional)
Cinnamon sticks (optional)
Directions
1. For spice bag, cut a double thickness of 100 percent cotton cheesecloth into a 5- or 6-inch square. Pinch cardamom pods to break open. Place cardamom, cloves, and cinnamon in center of cheesecloth square. Bring up corners of cheesecloth and tie with a clean string.
2. In a 3-1/2-, 4-, or 5-quart crockery cooker combine wine, water, and corn syrup. Add spice bag.
3. Cover; cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours. (Do not let boil.) Add orange halves the last 1/2 hour of cooking. Remove spice bag and orange halves and discard.
4. To serve, ladle beverage into cups. If desired, float a fresh orange slice atop each serving and add a cinnamon stick. Makes 12 (6-ounce) servings.
A cup of eggnog,some cinamon, and vodka
