Ponche de Navidad Recipe
Ponche de Navidad
Serves 6 to 8
This Mexican Christmas punch gets its gorgeous color from dried hibiscus flowers. For an adult version, add a splash of rum or brandy.
- 1/2 cup dried hibiscus flowers (.5 oz)
- 1 quart Metropolitan Market Washington Apple Cider
- 2 Tbsp tamarind concentrate
- 8 cinnamon sticks
- 6 whole cloves
- 2 oranges, sliced
- Sugar, or to taste
- In a large Dutch oven or large pot, bring 2 cups water to a boil over high heat. Add the hibiscus flowers and turn off heat. Set aside and steep for 15 minutes. Strain, reserving liquid. Discard flowers.
- In the same pot, combine reserved hibiscus liquid, cider, tamarind concentrate, cinnamon sticks, cloves, and 2 tablespoons of sugar. Bring to a simmer over medium heat, stirring to dissolve sugar; taste and add more sugar to your liking. Reduce heat and simmer very gently for 20 minutes. Add the oranges; continue to simmer for 10 minutes.
- Remove spices. Serve in mugs or heat-proof glasses.
- Cook’s Tip:
- Ponche can be kept warm in a slow cooker.
- You may add diced apples or pears with the orange slices.
Nutrition:Amount Per Serving (based on 8 servings)
Fat: 0 g
Saturated Fat: 0 g
Cholesterol: 0 mg
Sodium: 5 mg
Carbohydrates: 19 g
Fiber: 0 g
Sugar: 18 g
Protein: 0 g
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