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Ponche Navideno
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Brief Description
Christmas punch similar to a seasoned wassail with chopped apples, pears, raisins, guava, and tangerine.
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Main Ingredient
fruit
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Category: Beverages
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Cuisine: Mexican
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Prep Time: 60 min(s)
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Cook Time: 30 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
From Melissa Guerra in Texas Highways magazine.
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Posted By: mcarr
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Posted On: Dec 05, 2017
Number of Servings:
Ingredients:
- 2 quarts - water
- 2 sticks - cinnamon
- 1/4 teaspoons - ground cloves
- 1/4 teaspoons - ground anise
- 1 cups - jamaica (dried hibiscus flowers)
- 8 ounces - piloncillo or panela (or 1 c. white granulated sugar)
- 1/2 - apple cored and chopped
- 1 - pear cored and chopped
- 1 ounces - pitted prunes chopped
- 1 ounces - raisins
- 1/4 pounds - tangerine peeled, separated into sections
- 4 ounces - sugarcane peeled and separated
- 2 ounces - tamarind pods peeled and deveined
- 1/4 pounds - guavas fresh or frozen, quartered, seeds removed
Directions:
In a 6-quart stock pot, bring the water, cinnamon, cloves, and anise to a boil. Add the jamaica and boil for 5 minutes. Remove from heat, allow to cool completely, and then strain out the jamaica flowers, saving the liquid tea. Return the tea to the stock pot.
Add the sugar, apples, pears, prunes, raisins, tangerine, sugarcane, tamarind, and guavas. Simmer for 5 to 10 minutes, then remove from heat.
To serve, ladle some of the fruit into a mug and pour warm ponche over it.
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