|Grapefruit juice||6 Cup (96 tbs)|
|Orange juice||3 Cup (48 tbs)|
|Cinnamon sticks||4 Inch|
|Grenadine||2 Cup (32 tbs)|
|Amber rum||2 Cup (32 tbs)|
|Angostura bitters||3 Drop|
|Red food color||8 Drop|
In 6-quart saucepan, combine grapefruit juice, orange juice, cider, cloves, and cinnamon stick.
Bring to boiling; reduce heat, and simmer, cov- ered, 30 minutes.
Strain to remove spices.
Return mixture to large saucepan.
Stir in grena- dine, rum, bitters, and food color; mix well.
To serve hot, bring to boiling, covered.
If de- sired, garnish each serving with a cinnamon stick and orange slice.
To serve cold, serve in chilled punch bowl over ice cubes.
If desired, float orange slices stuck with cloves on top.
Makes about 4 quarts.
Note: Very good, without rum, as a nonalcoholic punch, too.