Warm Cider And Rum Punch Recipes

WARM CIDER AND RUM PUNCH

Steps:

• Thinly slice the apple, orange and ginger crosswise.
• In a large kettle, add all ingredients except the rum. Bring to a boil over high heat.
• Reduce heat to a simmer and cook for 5 minutes. You can keep this warm on low heat for up to two hours.
• When ready to serve, stir in the two cups of dark rum.
• Transfer to a large punch bowl. Serve warm.

HOT APPLE CIDER WITH RUM

Steps:

• Stud the apple with the cloves. In a medium pot, combine the studded apple and remaining ingredients except the rum. Slowly bring to a simmer over low heat. Simmer for 10 minutes. Remove from the heat and add the rum. Discard the apple. Ladle into mugs and garnish each with a cinnamon stick. Serve immediately.

HOT CIDER PUNCH

Steps:

• Stir the apple juice, pineapple juice, and cranberry juice together with the brown sugar in a large pan. Place the cinnamon sticks, cloves, and ground allspice into a large teaball or cheesecloth bag. Place the spice bag into the pan with the juice mixture. Heat the juice mixture over medium-high heat about 10 minutes. Serve hot.

WARM SPICED CIDER PUNCH

Steps:

• In a 3-qt. slow cooker, combine the apple cider, water, orange juice concentrate, nutmeg and ginger. Place cloves and cinnamon sticks on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Place bag in slow cooker. , Cover and cook on low for 4-5 hours or until heated through. Remove and discard spice bag. Garnish with orange slices and additional cinnamon sticks if desired.

HOT GOLD APPLE CIDER

Steps:

• Gather the ingredients.
• In a large pot, combine all the ingredients.
• Stir and cover. Heat and slowly bring to a boil, stirring occasionally.
• Lower the heat, cover, and allow to simmer for 1 to 2 hours, stirring occasionally.
• Transfer to an insulated punch bowl and serve in mugs, or keep it covered on the stove and heat it up periodically. Enjoy. This recipe can easily be adapted to create as many servings as you like. Downsize it for a small party or a snowy day at home or increase it for a larger crowd; simply retain the ratio of the three liquids. And, you will not hurt it one bit if you do pour in a little extra rum or Goldschlager.

HOT CIDER RUM PUNCH

Steps:

• Insert cloves into center of orange slices. Combine all ingredients in a large pot and bring to a simmer. Serve warm.

WARM CIDER AND RUM PUNCH

Steps:

• In a large pot, combine apple cider, apple slices, orange slices, cinnamon sticks, and ginger. Bring to a boil over high; reduce to a simmer and cook 5 minutes. (Keep warm over low, up to 2 hours.) Remove from heat and stir in rum. Transfer to a punch bowl; serve warm.

HOT RUM AND CIDER PUNCH

Steps:

• Heat the cider, stir in the syrup and sugar, then add the lemon juice and the rum. Garnish with the lemon slices and place a cinnamon stick as a stirrer in each glass or mug. These two recipes come from ''Rum Yesterday and Today,'' by Hugh Barty-King and Anton Massel.

HOT RUM PUNCH

Steps:

• Using a vegetable peeler, remove the zest of 2 lemons and the tangerine in strips. Drop into a large heatproof bowl (or use a fireproof bowl if you plan to set the punch on fire) and combine with sugar. Muddle together with a muddler, pestle or the back of a wooden spoon. Let mixture sit for at least 3 hours to infuse (or infuse overnight).
• Halve the tangerine and squeeze juice into a measuring cup. Halve lemons and squeeze lemon juice into the measuring cup to make 3/4 cup juice in total. (Save any unsqueezed lemon halves for another purpose.)
• When ready to serve, bring 1 quart water to a boil. Pour rum and cognac into the bowl with the sugar and peels. If you want to flame the punch, do so now; see note below.
• Add reserved citrus juice and boiling water and stir well. Grate nutmeg over top of punch and ladle into glasses.