Yield: 1 servings
Measure | Ingredient |
---|---|
2 \N | Cinnamon sticks |
5 \N | Whole cloves |
3 tablespoons | Finely chopped peeled fresh gingerroot |
⅓ cup | Water |
⅓ cup | Sugar |
\N \N | A chilled; (25.4-ounce) bottle |
\N \N | ; sparkling cider |
\N \N | ; (about 3 1/4 cups) |
\N \N | A chilled; (1-quart) bottle |
\N \N | ; cranberry juice |
\N \N | ; cocktail |
\N \N | A chilled; (1-liter) bottle |
\N \N | ; club soda or |
\N \N | ; seltzer |
1 cup | Dark rum; if desired |
\N \N | For serving: ice blocks in any shape |
FOR SPICE SYRUP
SYRUP: In a small saucepan bring syrup ingredients to a boil, stirring until sugar is dissolved, and simmer, covered, 5 minutes. Cool syrup.
(Syrup may be made 1 week ahead and chilled, covered.) In a punch bowl combine the remaining ingredients and strain syrup through a fine sieve into punch. Stir punch and add ice blocks.
Yield: 13 servings
Converted by MC_Buster.
Per serving: 843 Calories (kcal); 1g Total Fat; (2% calories from fat); 1g Protein; 88g Carbohydrate; 0mg Cholesterol; 12mg Sodium Food Exchanges: 1½ Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 4 ½ Other Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW NUMBER CP0064 Converted by MM_Buster v2.0n.