Yield: 16 Servings
|2 tablespoons||Ginger root, chopped|
|4 \N||Whole cloves|
|1 \N||Whole cinnamon stick|
|6 ounces||Frozen orange juice concentrate|
|½ cup||Orange juice, freshly squeezed|
|1 \N||Whole orange, thinly sliced|
|1 \N||Whole lemon, thinly sliced|
In a medium saucepan combine water, sugar, gingerroot, cloves, and cinnamon. Bring to boiling over medium heat, stirring constantly. Reduce heat and simmer, incovered, for 5 minutes. Cool mixture; cover and let steep in refrigerator for several hours. Meanwhile, prepare apple and orange juices according to product instructions. In a large container combine the apple juice, orange juice, and lemon juice. Cover and chill.
Strain steeped ginger mixtrue. In a punch bowl stir together the fruit juices and ginger mixture. Reserve 8 lemon or orange slices. Foat remaining fruit slices in the punch. Cut reserved fruit slices in half. Garnish each cup with half a fruit slice and an orange curl (optional), if desired.
Recipe by: BH&G, May 1997 Posted to MC-Recipe Digest V1 #665 by "hurlbert@..." <hurlbert@...> on Jul 11, 1997