I like seasonal drinks: muddled fresh raspberries and vanilla vodka with spritzer and topped with some mint from the garden was a good one this summer. (The basil with strawberry wasn't quite as good, but it sure did make for some fun photos.) Yesterday we test drove a hot rum punch that I'll be making again for get-togethers and special occassions. It calls for an ingredient I have never purchased before (jellied cranberry sauce) and we had as much fun getting it out of the can and admiring its weirdness, as we did drinking the end product.
Slashfood did a great series this past week, and somewhere in there I found the recipe for hot spiced cranberry punch. It makes the house smell delicious, and it's pretty tasty.
Hot Spiced Cranberry Punch
- 4 cups pineapple juice
- 4 cups water
- 2 cans jellied cranberry sauce
- 2 cups light rum
- 3/4 cup firmly packed brown sugar
- 3/4 tsp. ground cloves
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground allspice
- 1/4 tsp. salt
- 1/4 tsp. grated nutmeg
Bring sugar, 1 cup water, salt, and spices to a boil.
Mash cranberry sauce with a fork.
Add remaining water to cranberry sauce and beat with a rotary beater until smooth.
Add cranberry liquid and pineapple juice to hot spiced syrup and heat to a boil.
Serve hot with cinnamon stick stirrers.
Makes approximately 20 5-oz. servings.