Check out our Helpful Hints article in this guide for hints on ice rings, beverage fountains, and serving food with beverages at your event. Enjoy.
Apple Cider Wassail 6 whole cloves 5 allspice berries 1 gallon apple cider 1 cup brown sugar 1 (6 oz) can frozen lemonade concentrate 1 (6 oz) can frozen orange juice concentrate 1 tablespoon ground nutmeg 6 cinnamon sticks 1 pint light or amber rum
Tie cloves and allspice berries in a cheesecloth bag. Put all ingredients, except rum, into a large pot with bag. Simmer 20 minutes. Remove spice bag. This may be done ahead of time. Reheat to serve. Add rum. Serve warm. Makes 25 (6 oz) servings.
Heat the cider in a saucepan to a simmer, but do not boil. Remove from the heat. Add the lemon zest, clove, nutmeg and cinnamon to a disposable paper coffee filter. Close the filter and tie with string. Add to the warm cider and steep for 5-7 minutes. Remove the filter. Serve warm. Makes 4-6 servings.
Christmas Carol Punch 2 medium red apples 2 quarts clear apple cider 8 cinnamon sticks 2 teaspoons whole cloves 1/2 cup raisins orange slices lemon slices 1/4 cup lemon juice
Core apples, slice into 1/2-inch rings. In dutch oven, combine cider, cinnamon, cloves, apple rings and raisins. Bring to boil over high heat; reduct heat to low and simmer 5-8 minutes or until apples are just tender. Remoe cloves, add orange and lemon slices and lemon juice. Pour into punch bowl. Ladle into large mugs, including an apple ring, some raisins and citrus slices in each serving. Serve with spoons. Makes about 2 quarts.
Hot Holiday Punch 1 tablespoon allspice 1 tablespoon whole cloves 1 tablespoon nutmeg 1 tablespoon cinnamon 1 gallon apple cider 1 cup brown sugar 1 can frozen lemonade 1 can frozen orange juice
Tie spices in small cloth bag. Combine all ingredients in large kettle; simmer for 20 minutes. Makes 16-18 servings.
Mulled Wine 1 (750 ml) bottle red wine (hearty, like burgundy) 1/4 teaspoon ground clove 1/2 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1 1/2 tablespoons brown sugar zest of 1 orange zest of 1 lemon
Place the wine in a saucepan. Gently heat the wine over low heat but do not allow to boil. While the wine warms, place the other ingredients in a disposable paper coffee filter. Tie securely with string. Place the filter in the wine and steep for 12-15 minutes. Serve warm. Makes 5 servings.
Spiced Cranberry Cider 2 quarts apple cider 1 1/2 quarts cranberry juice cocktail 1/4 cup brown sugar (packed) 4 (3-inch) cinnamon sticks 1 1/2 teaspoons whole cloves 1 lemon, thinly sliced
Combine all ingredients in large kettle. Heat to boiling; reduce heat and simmer 15 to 20 minutes. With slotted spoon, remove cinnamon, cloves, and lemon slices. Keep warm in crock pot. If desired, float fresh lemon slice in each cup. Makes 15 (1/2 cup) servings.
Add the wine and fruit to a saucepan. Heat over low flame until starting to steam, but do not boil. Add the sugar and spices to a disposable paper coffee filter. Tie with string and add to the wine. Allow to steep for 15 minutes. Serve warm. Makes 4-6 servings.
Wassail #2 1/2 gallon apple cider 1 teaspoon whole cloves 4 pieces stick cinnamon 1/2 cup rum 1/4 cup brandy 1 to 2 oranges
Heat cider with cloves and stick cinnamon just to boiling, but do not boil. Add rum and brandy. Serve immediately. Note: if serving from a punch bowl, float 1 or 2 clove-studded whole oranges on top which have been baked in a slow oven for 1/2 hour. Makes 16 (4 oz) servings. Use metal punch bowl.
Hot Cranberry Punch 2 cups cranberry juice 2 cups pineapple juice 2 cups water 2 Tblsp brown sugar 1/8 tsp salt 1 Tblsp whole cloves 1/2 tsp whole allspice 1 1/2 sticks cinnamon
Tie cloves, allspice and cinnamon in cheese cloth. Combine everything in a kettle. Bring to the boiling point. Simmer 5 minutes. Remove spice bag. Serve very hot. Serves 8.
Note: this can be varied by substituting cranapple juice or grape juice for the cranberry juice. Pineapple-grapefruit juice can also be used instead of straight pineapple juice.
Compiled by the Special Event Network Staff
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