Ponche Navideño:
Mexican Christmas Punch
Makes 16 to 18 servings
¾ lb. small apples or tejocotes, peeled and sliced
10 guavas, halved
½ lb. raisins or prunes, or a mixture
6 oranges, scrubbed and sliced with rind
1 c. Jamaica (dried hibiscus) flowers
3 sticks cinnamon, each about 3” long
7 qts. water
Sugar to taste (about 1/3 cup to each quart water)
Brandy, rum or wine to taste (optional)
In a large pot, place all ingredients except sugar in the water. Bring to a boil, lower heat, cover and simmer for an hour. Add sugar, cover and simmer another 10 minutes. If adding alcohol, add and simmer a few minutes longer. Serve hot in mugs.