Hot Cider Rum Punch Food

WARM CIDER AND RUM PUNCH

Steps:

• In a large pot, combine apple cider, apple slices, orange slices, cinnamon sticks, and ginger. Bring to a boil over high; reduce to a simmer and cook 5 minutes. (Keep warm over low, up to 2 hours.) Remove from heat and stir in rum. Transfer to a punch bowl; serve warm.

HOT GOLD APPLE CIDER

Steps:

• Gather the ingredients.
• In a large pot, combine all the ingredients.
• Stir and cover. Heat and slowly bring to a boil, stirring occasionally.
• Lower the heat, cover, and allow to simmer for 1 to 2 hours, stirring occasionally.
• Transfer to an insulated punch bowl and serve in mugs, or keep it covered on the stove and heat it up periodically. Enjoy. This recipe can easily be adapted to create as many servings as you like. Downsize it for a small party or a snowy day at home or increase it for a larger crowd; simply retain the ratio of the three liquids. And, you will not hurt it one bit if you do pour in a little extra rum or Goldschlager.

HOT RUM AND CIDER PUNCH

Steps:

• Heat the cider, stir in the syrup and sugar, then add the lemon juice and the rum. Garnish with the lemon slices and place a cinnamon stick as a stirrer in each glass or mug. These two recipes come from ''Rum Yesterday and Today,'' by Hugh Barty-King and Anton Massel.

SPICED RUM PUNCH

Steps:

• For the Spiced Rum: Remove the cap from the rum bottle and drop the allspice, cloves, star anise, orange zest, vanilla bean and cinnamon stick into the bottle. Reseal and let sit at room temperature for 2 days to up to a week, shaking it once a day.
• Put 2 cups of ice cubes in an 8-inch square cake pan and layer in half of the fruit. Top with another 2 cups of ice and then the remaining fruit (the ice cubes keep the fruit from sinking to the bottom). Fill with water and freeze until solid, about 6 hours.
• When ready to serve, combine the sugar with 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar is completely dissolved, about 2 minutes. Remove from the heat and let cool to room temperature. Stir together the sugar syrup, orange juice, lime juice and bitters in a large punch bowl. Pour the rum into the punch bowl, through a fine mesh sieve, and discard the spices. Let the ice island sit at room temperature for about 10 minutes, unmold and float in the punch.
• Fill a highball glass with ice cubes pour in 1 cup of punch. Top with about 2 ounces of seltzer and the garnish of your choice.

APPLE CIDER AND RUM PUNCH

Steps:

• Combine rum, vermouth, lemon juice, simple syrup, and bitters in a large pitcher. Add 2 cups ice and stir until ice has mostly melted and punch is very cold. Stir in apple slices and orange zest; gently stir in cider.
• Divide punch among ice-filled old-fashioned glasses and garnish with more apple slices and orange zest.
• Do Ahead
• Punch (without apple, orange zest, and cider) can be made 1 day ahead. Chill.

CIDER WASSAIL PUNCH

Steps:

• In a Dutch oven over medium heat, combine juices and sugar. Place orange, cinnamon sticks and cloves on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. Add spice bag to juices., Bring liquid to a simmer. Add rum and, if desired, bitters and orange slices. Discard spice bag before serving.

WARM CIDER CRANBERRY PUNCH

Steps:

• In a 6-qt. slow cooker, combine cranberry juice, apple cider, lemonade concentrate and lemon. Place cinnamon sticks, cloves and allspice on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. Place in slow cooker. Cook, covered, on low 3-4 hours or until heated through. Discard spice bag and lemon. If desired, garnish with cinnamon stick, cranberries and lemon peel.

HOT BUTTERED RUM PUNCH

Steps:

• Combine pineapple juice, water, cranberry sauce, rum, brown sugar, cloves, salt, nutmeg, and allspice in a slow cooker, breaking the cranberry sauce apart using a fork.
• Cook on Low for 3 to 4 hours.
• Ladle punch into mugs and add 1 cinnamon stick and about 1/2 teaspoon butter to each.

HOT CRANBERRY CIDER PUNCH

Steps:

• In large pan combine cranberry juice, cider, nectar, spices, orange and lemon peel.
• Bring to boil, reduce heat and simmer, uncovered 20-30 minutes.
• Remove from heat, strain through a fine-mesh strainer lined with cheesecloth.
• Taste punch and sweeten accordingly. Apple Cider and Cranberry Juice vary greatly in sweetness - you may need no sugar, or you may need a little more than listed.
• Add rum and butter, stirring until butter melts. Or, if having a non-alcoholic alternative is desirable, hold off on adding the rum to the entire punch and add 1 to 2 tbsp of rum to each mug, then fill to the rim with hot punch.