Bobbing Apple Punch Bowl Food

BOBBING FOR APPLES PUNCH

Steps:

• Remove 6 wide strips zest from 1 lemon with a vegetable peeler. Juice all the lemons to make 3/4 cup juice; refrigerate the juice. Bring 2 cups water, the sugar, lemon zest, cinnamon sticks and cloves to a boil in a small saucepan over medium-high heat. Reduce the heat and simmer 5 minutes. Let cool, then strain through a fine-mesh sieve into a large liquid measuring cup or bowl. Refrigerate until cold, at least 1 hour and up to 1 day.
• Combine the spiced syrup, cranberry juice and lemon juice in a large punch bowl. Stir in the liquor, if using, then top with the sparkling apple cider. Add the apples. Serve over ice.

APPLE PIE PUNCH

Steps:

• Combine apple juice, rum, and Schnapps in a punch bowl or pitcher. Serve punch over ice and garnish with red apple slices.

BOBBING APPLE PUNCH BOWL

Steps:

• 1. Heat cider, 2 tsp.cloves, the allspice, cinnamon and sugar to boiling; cover and simmer 20 minutes. Stud oranges with cloves. Strain punch and pour into punch bowl. Float oranges sand apples in punch bowl. Makes 32 half cup servings.
• 2. Note: if using a glass punch bowl, first pour in warm water to heat bowl.

APPLE CIDER AND BOURBON PUNCH

Steps:

• Make the syrup: In a medium saucepan, combine brown sugar and cinnamon sticks with 1 cup water, and bring to a boil. Reduce heat to low, and simmer uncovered until sugar has completely dissolved, stirring occasionally, about 10 minutes. Remove pan from heat and let syrup cool; discard cinnamon sticks. (Leftover syrup may be kept refrigerated for a week.)
• Combine syrup, bourbon, apple cider, lemon juice and orange juice in a pitcher. Refrigerate for at least an hour.
• Strain chilled punch into a punch bowl. Add 4 cups of ice and club soda. Garnish with orange wheels. Generously grate nutmeg on top. Serve over ice.