Ponche de Navidad Recipe

Ingredients:

• 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

Directions:

1. 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.
2. 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.
3. Remove spices. Serve in mugs or heat-proof glasses.
4. Cook’s Tip:
5. Ponche can be kept warm in a slow cooker.
6. You may add diced apples or pears with the orange slices.