3/4 C. golden raisins
1/2 C. dark rum
1 quart apple cider
1/2 C. apple brandy (calvados)
4 (2-inch) cinnamon sticks
16 whole cloves
1 apple, cored and thinly sliced
Put raisins in cup and cover with rum; soak 2 hours. Pour cider and apple brandy in large saucepan and add soaked golden raisins, cinnamon sticks and cloves. Heat very slowly; do not allow to boil. Pour into large heat-proof bowl or pitcher and stir in the apple slices.
To serve, ladle the punch into heat-proof glasses, making sure each glass has a few raisins, cinnamon stick, cloves and apple slices.
Makes 4 to 6 servings.
Source: RazzleDazzle Recipes
Hot Buttered Cinnamon Cider
2 quarts apple juice or apple cider
12 ounces apricot nectar
1 tablespoon brown sugar
1/2 teaspoon allspice
1/3 cup butter
1/2 cup cinnamon liqueur
In slow cooker, combine apple juice, apricot nectar, brown sugar and allspice. Cover and cook on LOW for 5 hours.
Just before serving, heat butter and cinnamon liqueur in a small saucepan or microwave. Spoon 1/2 tablespoon into mug or heatproof cup.
Add 3/4 cup apple juice mixture. Garnish with orange slices, if desired. Serve immediately.
1 In a large bowl cream the butter and the sugars together until smooth. Add the softened ice cream and mix until a creamy consistency is obtained. Transfer this to a freezer container with a tight fitting lid. Place in the
freezer for up to 1 month.
2 To Serve: Place a heaping 2 tablespoons of the frozen
mix in a highball glass or coffee mug. Add 1 to 2 tablespoons dark rum. Pour over the mix 6 ounces of boiling water and stir until the mixture is melted. Sprinkle top with cinnamon or nutmeg and serve forth!
1 package ( 6-Ounces) cherry gelatin
3/4 cup white sugar
2 cups boiling water
1 can(46-ounces) pineapple juice
6 cups cold water
2 liters ginger ale, chilled
In a 4-quart freezer-proof container, dissolve gelatin and sugar in boiling water. Stir in pineapple juice & cold water. Cover & freeze overnight. Remove from the freezer 2 hours before serving. Place in a punch bowl; stir in ginger ale just before serving. Serves 36 guests.
Peppermint Caroling Cooler
3/4 c Vanilla regular, low-fat or Nonfat ice cream
3/4 c Whole or skim milk
5 Peppermint candies or 3 miniCandy canes
Process first 3 ingredients in an electric blender until smooth.
Scrape down sides and add 1-3 ice cubes to bring mixture to the 2-cup level. Process until smooth. Serve immediately, garnished with another candy cane.
3 (4 1/2") peppermint sticks
1 c Confectioners' sugar
1 c Powdered nondairy creamer
3/4 c Unsweetened cocoa
Place peppermint sticks in a airtight bag, beat to a powder with a
mallet. Combine peppermint with sugar, creamer and cocoa. Add 1/4 cup mix to 3/4 cup boiling water for each serving. Store remaining mix in a jar or airtight bag.