Spikedcrockpotapplepunch Recipes

Steps:

• Remove 6 wide strips zest from 1 lemon with a vegetable peeler. Juice all the lemons to make 3/4 cup juice; refrigerate the juice. Bring 2 cups water, the sugar, lemon zest, cinnamon sticks and cloves to a boil in a small saucepan over medium-high heat. Reduce the heat and simmer 5 minutes. Let cool, then strain through a fine-mesh sieve into a large liquid measuring cup or bowl. Refrigerate until cold, at least 1 hour and up to 1 day.
• Combine the spiced syrup, cranberry juice and lemon juice in a large punch bowl. Stir in the liquor, if using, then top with the sparkling apple cider. Add the apples. Serve over ice.

Steps:

• Combine all the ingredients in a punch bowl. You can add an ice ring with cranberries in it.

Steps:

• At least 24 hours before you plan to serve the punch, fill a Tupperware or cake pan with water and freeze to make an ice block that will fit in your serving vessel, or make several trays of large ice cubes.
• Meanwhile, make the infused rum: Carefully spoon Sichuan peppercorns directly into the bottle of rum, using a funnel if desired. Reseal the bottle and let sit at room temperature for 24 hours, jostling occasionally to move the peppercorns around. Strain the infused rum through a fine-mesh strainer and discard peppercorns. If not serving immediately, return the infused rum to the bottle using a funnel and store in a cool, dark place for up to 3 months.
• When ready to serve, combine entire bottle of infused rum with the measured pomegranate juice, lemon juice, simple syrup, and water in a large punch bowl. Stir well to mix and carefully add the ice block. Garnish punch bowl with lemon wheels, pomegranate seeds, and peppercorns if using. Ladle into ice-filled punch glasses and garnish each glass with a lemon wheel.

Steps:

• In a saucepan, combine water and sugar.
• Bring to a boil; boil for 3 minutes.
• Cool.
• Add juices and mix well.
• Stir in ginger ale just before serving.

Steps:

• In a large punch bowl combine pineapple juice, sprite and drink mix. Stir, and serve over ice.

Steps:

• Arrange apple slices and cranberries in slow cooking pot. Sprinkle sugar over fruit. Add orange peel, water and wine. Stir to mix ingredients. Cover and cook on low for 4 to 6 hours or until apples are tender.
• Serve warm fruits with the juices, topped with dab of sour cream. Makes 5 to 6 servings.
• Crockery Cookery Mable Hoffman.

Steps:

• Pour the pineapple juice, condensed milk, vanilla, nutmeg and cinnamon into a blender.
• Blend for a few seconds until well blended.
• Chill the punch until very cold.
• Pour over ice and top with a squeeze of lime juice.
• I have been known to sneak a shot of Coconut Rum into the glass ;).

Steps:

• Equipment:.
• Martini shaker or pint glass.
• Shaking tin.
• Cocktail strainer.
• Preparation:
• Do ahead: In blender, purée entire can of tropical fruit salad until smooth. Set tropical fruit purée into a separate bowl/pitcher. Rinse blender bowl and return to base.
• To make one drink: In martini shaker, add 3 ounces tropical fruit purée and white cranberry juice. Fill martini shaker with ice, and shake vigorously 12 times. Pour into pint glass; top with ginger ale. Stir gently. Garnish with pineapple wedge.
• Tip: Reduce 1 1/2 ounces of white cranberry juice and add 1 1/2 ounces light or spiced rum to turn this into an adult-only treat.
• *Note: One, 15-ounce can of tropical fruit salad in natural juices makes 5 drinks.
• Serving glass: 16-ounce pint glass.
• Servings: 1.
• Nutritional Information Per Serving: Calories 110; Total fat 0g; Saturated fat 0g; Cholesterol 0mg; Sodium 25mg; Carbohydrate 28g; Fiber 1g; Protein 0g; Vitamin A 0%DV**; Vitamin C 70%DV; Calcium 2%DV; Iron 4%DV **Daily Value.

Steps:

• Combine all ingredients in a large pitcher and chill for 8 hours or until candies are dissolved.
• Pour mixture into a large dutch oven and heat thouroughly.
• Serve hot.

Steps:

• Tie cinnamon, allspice, and cloves in spice bag or cheesecloth.
• In a crock pot, combine spice bag, apple juice, rum and brown sugar.
• Cover; cook on low-heat setting for 3 to 4 hours.
• Discard spice bag.
• Ladle hot punch into cups; float about 1/2 teaspoon of butter on top of the cider in each cup.