Fire Punch Food

SPICED WINE FIRE PUNCH RECIPE BY TASTY

Steps:

• Cut oranges in half and juice.
• Pour red wine in a large pot. Add the orange juice through a sieve to get rid of pulp.
• Add cider, cloves and half the cinnamon sticks and bring to a simmer, but do not boil.
• Cut apple in ⅓ - ½ inch (1 cm) slices, leaving the peel on and the star in the middle intact. Put the center slices with a star aside and add the rest of the ends to the punch.
• To serve, pour punch in a heat resistant glass.
• Take the center slices with the inner star shape and clean the holes of the seeds and tough lining, making sure to keep the star shape intact.
• Carefully place the apple slice on the punch, so it floats on top.
• Pour a little bit of the rum in a glass, heat-safe dish. Have another glass nearby to hold the spoon you will use to move the sugar to the apple.
• Soak sugar cube in rum and place it over the star in the glass.
• Carefully, with a lighter, set sugar cube on fire until you see the sugar bubbling and a blue flame.
• If necessary, carefully add small amounts of rum on the sugar cube with a spoon to keep it burning until the sugar is melted.
• Stir with a cinnamon stick and enjoy immediately while it is still hot. If not sweet enough, repeat sugar cube flaming step or add more sugar to the hot drink.
• Enjoy!

FIRECRACKER PUNCH

Steps:

• In 1-quart saucepan, cook cinnamon candies and 1 cup of the water over medium-high heat, stirring frequently, until candies are melted; remove from heat. Cool completely, about 30 minutes.
• In large punch bowl, stir candy mixture, remaining 3 cups water, the lemonade and orange juice concentrates until well mixed. Refrigerate until ready to serve.
• Just before serving, gently stir in ginger ale. Garnish with orange slices.