Ponche de Navidad (Christmas Punch) Recipe

Ingredients:

• 1/2 cup dried hibiscus flowers (1/2 ounce)
• 1 quart apple cider
• 2 tablespoons tamarind concentrate
• 8 cinnamon sticks
• 6 whole cloves
• 2 oranges, sliced
• 2 tablespoons granulated sugar, plus more to taste

Directions:

1. In a large pot or Dutch oven, bring 2 cups water to boil over high heat. Add hibiscus flowers and turn off heat. Set aside and steep 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 sugar. Bring to a simmer over medium heat. Stir to dissolve sugar. Taste and add more sugar to your liking. Reduce heat and simmer very gently 20 minutes. Add oranges; continue to simmer 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 orange slices.