Spiced Red Wine Punch Recipes

Steps:

• Try this grown-up take on fruit punch: Combine 1 bottle red wine, 6 ounces brandy, 6 ounces raspberry or orange liqueur and the juice of 2 lemons in a large pitcher and refrigerate at least 2 hours or overnight. Serve over ice and garnish with raspberries and orange slices.

Steps:

• Mix the first 3 ingredients together, using equal amounts of each.
• Put in the fridge to chill.
• If making punch freeze some of the leftover ginger ale to use as an ice ring in the punch bowl.
• If using ice ring put it in the punch bowl.
• Pour punch into bowl.
• Squeeze half the lime over top of the punch.
• May slice and float lime slices in bowl if desired.

Steps:

• Mix everything together in a large saucepan and heat until hot but NOT boiling.
• Boiling it will ruin the Gluehwein, so be careful to not set your heat to high.
• You can pour this into a crockpot on LOW heat and serve warm.

Steps:

• Holiday Spice Syrup: Combine the water, sugar, star anise pods, allspice berries, cinnamon sticks and vanilla bean and seeds in a large saucepan and simmer over moderately low heat for 30 minutes. Remove from the heat and let steep for 10 minutes. Strain the syrup and chill.
• Combine the red wine and 1 1/4 cup of the holiday spice syrup in a very large punch bowl and let stand at room temperature for 1 hour. Garnish with the pomegranate seeds and kumquat slices and serve over ice.

Steps:

• Cut oranges in half and juice.
• Pour red wine in a large pot. Add the orange juice through a sieve to get rid of pulp.
• Add cider, cloves and half the cinnamon sticks and bring to a simmer, but do not boil.
• Cut apple in ⅓ - ½ inch (1 cm) slices, leaving the peel on and the star in the middle intact. Put the center slices with a star aside and add the rest of the ends to the punch.
• To serve, pour punch in a heat resistant glass.
• Take the center slices with the inner star shape and clean the holes of the seeds and tough lining, making sure to keep the star shape intact.
• Carefully place the apple slice on the punch, so it floats on top.
• Pour a little bit of the rum in a glass, heat-safe dish. Have another glass nearby to hold the spoon you will use to move the sugar to the apple.
• Soak sugar cube in rum and place it over the star in the glass.
• Carefully, with a lighter, set sugar cube on fire until you see the sugar bubbling and a blue flame.
• If necessary, carefully add small amounts of rum on the sugar cube with a spoon to keep it burning until the sugar is melted.
• Stir with a cinnamon stick and enjoy immediately while it is still hot. If not sweet enough, repeat sugar cube flaming step or add more sugar to the hot drink.
• Enjoy!