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Apple Ginger Punch Recipes
Roast pork with warm plum and ginger chutney is an excellent dish with cabbage and potatoes. Watch this incredible video that displays an outstanding recipe and offers great tips and information. Prepare this satisfying meal on a relaxing holiday and enjoy a
Roast Pork Loin with Plum Ginger Chutney Cabbage and Potatoes
The sleeper agent a cocktail that may creep up on you if you are not careful. Or perhaps you will just be punched right in the face by juniper almost a ginger and a finish of anise. Overall a sour consistency which brings it together and tries to hide the burn
Sleeper Agent Cocktail, How-To
Looking for a cold sparkling refreshing and downright delicious punch to serve for Thanksgiving or autumn occasions Let me show you how to make one of my favorite cold weather punches This sparkling Thanksgiving punch taste like apple cider infused with
Sparkling Thanksgiving Punch
GETTING READY 1.Preheat the oven to 350 degrees. 2.Take a shallow baking dish arrange apples in it and bake for 20 minutes. 3.Once the apples turn soft and still in shape put them aside. MAKING 4.Take a double thick cheese bag cloth put cloves all spice
GETTING READY 1. In a punchbowl combine fruit juices. 2. In cheesecloth bag tie whole cloves and mix well adding to juice with other spices and sugar to dissolve sugar. 3. Let it stand for several hours and when ready to serve stir well removing spice bag. 4.
GETTING READY 1. Preheat oven to 350 F. 2. Wash apples and place in baking dish. MAKING 3. Roast in the preheated oven 45 minutes. 4. In a pan combine water sugar nutmeg ginger cinnamon cloves allspice coriander seed cardamom mace and lemon rind bring to a
Traditional Wassail Bowl
MAKING 1 In a saucepan blend apple juice with spices and simmer for 15 minutes. 2 Strain the juice and stir in concentrate until melted. 3 Drizzle in the remaining apple juice. 4 Chill the mixture. 5 In punch bowl pour the lemonade mixture over ice and slowly
Lemon Apple Sparkle
Combine sugar and water in a sauce pan and bring to boil. Let it boil for 2 minutes on low heat. Remove from heat. In another sauce pan mix 2 cups apple juice and cinnamon and clove powder and bring to boil. Let it boil for 5 minutes on low heat. Add crushed
Grape Cider Punch
1. For Baked Apples Butter two baking dishes and insides of covers. 2. Wash and core apples. 3. Core by inserting corer in stem end cut toward blossom end pushing halfway into apple. Remove corer and insert in opposite end. Make a complete turn with corer in
Measure all ingredients except apples and oranges in large pot. Bring to a boil. Boil 10 minutes. Strain. If using glass container rinse with hot water to warm it before filling with hot punch. Float slices of apples and oranges on top.
Combine first 6 ingredients in a saucepan bring to a boil reduce heat simmer 10 minutes. Strain and dis card spices. Chill. Combine chilled mixture with remaining juices and ginger ale. Serve over ice.
MAKING 1. In a slow cooker add all ingredients except orange slices 2. Cover and cook on low for 1 hour. SERVING 3. Garnish with orange slices 4. Serve hot directly from slow cooker.
Hot Fruit Punch
Boil sugar and water for one minute and cool add juices and freeze in a Bundt pan or a similar mold. Thaw 1 1 1 2 hours before serving. Add cold ginger ale and champagne. Serve over block of ice in punch bowl or substitute frozen ring mold of punch juices. For
In slow cooking pot combine orange juice with water cider cloves cinnamon nutmeg and ginger. Cover and heat on low for 4 to 6 hours or longer . Garnish with orange slices. Keep hot and serve punch in slow cooking pot. Makes 7 to 10 servings. Recipe may be
MAKING 1 Mix together sugar and water and boil for 5 minutes. 2 Turn off heat and add spices. Cover it and let it stand for an hour. Then strain. 3 Before serving mix together syrup fruit juices and cider and bring to a boil. SERVING 4 Serve it hot.
Hot Apple Punch
MAKING 1 In a slow cooker add the orange juice water cider nutmeg and ginger in a small cheesecloth bag tie the cinnamon and cloves and put into the cooker. 2 Cook covered on LOW for about 4 6 hrs remove the cheesecloth bag. SERVING 3 Garnish with orange
Tie the spices in a bag and heat them in 1 bottle of the ale for 10 minutes. Remove spice bag and add the sugar. Stir in the remaining ale plus sherry. Heat without boiling for 20 minutes while flavors blend. Beat the egg whites until softly stiff and turn
MAKING 1 In a small bowl collect syrups from orange segments and pineapple to add to punch. 2 Take a medium size bowl and mix fruits in it. 3 Mix in rest of the ingredients and allow chilling. SERVING 4 Serve in sherbet glasses after garnishing with slices of
Mandarin Fruit Cup
1. Place apples in a shallow baking pan. Bake in moderate oven 350 for 20 minutes or until tender but still firm enough to hold their shape. Set aside. 2. Tie cloves allspice cardamom seeds and cinnamon in double thick cheesecloth. Place in a kettle with 2
1. In a medium saucepan combine water sugar gingerroot cloves and stick cinnamon. Bring to boiling over medium heat stirring constantly reduce heat. Simmer uncovered for 5 minutes. Cool the mixture cover and let steep in the refrigerator for several hours. 2.
Ginger Tropical Punch
Combine the cranberry and apple juice with the lemon peel and spices in a heavy pan. Bring them almost to the boil then lower the heat and simmer for 10 15 minutes. Stir in the orange juice and fruit and add a little honey if desired. Serve immediately.
MAKING 1 Take a Dutch oven and combine together cinnamon cider and cloves in it. Bring the mixture to a boil. Cover and reduce heat. Simmer for about 15 minutes. 2 Strain cider and remove spices. Chill. 3 Combine cider with juice. SERVING 4 Take a punch bowl
Spiced Cider Punch
Put the beer sherry nutmeg cinnamon ginger lemon rind and brown sugar in a saucepan and stir over gentle heat to dissolve the sugar. Bring to just below boiling point then remove from the heat. Put the apples in a heatproof punch bowl. Warm the brandy in a
Spiced Wassail Bowl
MAKING 1 In a bowl combine the apple juice apricot nectar lemon juice and grenadine syrup together. 2 Refrigerate until chilled then pour over ice in a punch bowl. 3 Rest the bottle on rim gradually add the ginger ale. 4 Add scoops of sherbet to float on top
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