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Thanksgiving: Autumn Glow Punch

Source of Recipe

From "Thanksgiving 101" by Rick Rodgers


Recipe Introduction

"There are two kitchen aromas guaranteed to make your guests feel all warm and fuzzy. One belongs to a roasting turkey, and the other comes from a simmering pot of mulled cider. So your friends don't get *too* warm and fuzzy, make the punch without any alcohol, but have a bottle of dark rum available for those who wish to spike their cup."

List of Ingredients

â—¦ 1 teaspoon allspice berries
â—¦ ½ teaspoon whole cloves
â—¦ Two 3- to 4-inch cinnamon sticks, broken
â—¦ 2 quarts apple juice
â—¦ One 32-ounce bottle cranberry juice cocktail
â—¦ 2 large oranges, sliced into rounds
â—¦ Dark rum, optional


Recipe

Tie the allspice, cloves, and cinnamon sticks into a bundle with rinsed cheesecloth and kitchen string.

In a large saucepan over medium-low heat, heat the apple juice, cranberry juice, orange slices, and spices just until simmering. (The punch can be prepared up to 4 hours ahead of serving and kept at room temperature. Reheat gently before serving.)

To keep the punch warm, transfer to a slow cooker or place the saucepan on a hot plate. Serve hot, allowing each guest to add dark rum as desired.

Makes 3 quarts,
12 to 16 servings