Fall punch

Yield: 1 servings

Measure Ingredient
8 smalls Apples
8 cups Water
2 cans Frozen apple juice concentrate; thawed (18 oz)
1 can Frozen orange juice concentrate; thawed (18 oz)
1 can Apricot nectar; (11 1/8 oz)
1 can Frozen lemonade concentrate; thawed (8 oz)
1 cup Firmly packed brown sugar
15 Whole cloves
6 Sticks cinnamon
3 cups White grape juice or sweet
White wine; such as a Reisling

Peel top third of each apple. Place apples in a shallow baking dish. Pour water to a depth of one- half inch into dish around apples. Bake, uncovered, at 350 degrees for 50 minutes or until apples are slightly tender, basting occasionally with water. Remove apples from dish and set aside. Combine 8 cups water and remaining ingredients, except grape juice or wine, in a Dutch oven. Bring to a boil, reduce heat and simmer 30 minutes, uncovered. Remove cloves and cinnamon sticks. Stir in wine or grape juice. Serve warm in punch bowl. Float baked apples in punch. Yield: ¾ quarts.

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