Under The Mistletoe Punch Food

UNDER-THE-MISTLETOE PUNCH

Under-the-Mistletoe Punch image

This punch recipe easily scales down by half, or even all the way to festive drinks for two.

Provided by Tristan Willey

Categories Bon Appétit Punch Christmas Christmas Eve Cocktail Cocktail Party Sherry Vermouth Cranberry Clove Cinnamon Orange

Yield Serves 20

Number Of Ingredients 11

Ingredients

Spiced Syrup:
1 1/3 cups raw sugar
3 tablespoons allspice berries, cracked
2 tablespoons whole cloves
2 (3-inch) cinnamon sticks
Assembly:
1 (750 ml) bottle amontillado sherry (preferably Lustau)
1 (750 ml) bottle dry vermouth (preferably Dolin)
1 1/2 cups plus 1 tablespoon cranberry juice cocktail
1 1/2 cups plus 1 tablespoon fresh lemon juice
Blood orange or navel orange wheels, fir sprigs (optional), cranberries, and cinnamon sticks (for serving)

Steps:

Spiced Syrup:
Bring raw sugar, allspice, cloves, cinnamon, and 1 1/3 cups water to a simmer in a small saucepan over medium heat. Remove from heat and let spices steep 10 minutes. Strain through a fine-mesh sieve into a small measuring glass or bowl (you'll have 1 1/2-1 3/4 cups syrup); let syrup cool. Cover and chill until cold, at least 30 minutes.
Assembly:
Stir spiced syrup, sherry, vermouth, cranberry juice, and lemon juice in a large pot or bowl.
If serving from a dispenser with a spigot, line sides at the bottom with a row of orange wheels and fill one-quarter full with crushed ice to hold orange wheels against sides. Create another layer of orange wheels and add just enough ice to hold them against sides. Repeat until dispenser is full. Pour punch over ice and top with fir sprigs, if desired. Serve punch in ice-filled glasses garnished with cranberries, cinnamon sticks, and orange wheels.
If serving in a punch bowl, add 4 cups ice cubes to punch and stir until very cold, about 1 minute. Remove ice with a slotted spoon. Ladle into ice-filled glasses garnished with cranberries, cinnamon sticks, and orange wheels.
Do Ahead
Syrup can be made 1 month ahead. Keep chilled. Punch (stirring in ice if serving in a punch bowl) can be made 8 hours ahead. Cover and chill.

MISTLETOE PUNCH

Mistletoe Punch image

I found this on the internet and hope to give it a try for this Christmas. From Crazy about Crockpots! Vol. II by Penny E. Stone. Cook times are a guess.

Provided by lazyme

Categories Punch Beverage

Time 2h5m

Yield 8-10 serving(s)

Number Of Ingredients 9

Ingredients

10 cups cranberry juice cocktail
5 cups orange juice
4 cups water
1 1/3 cups sugar
6 cinnamon sticks, broken in pieces
3 whole oranges, peeled and cut into wedges
1/2 teaspoon nutmeg
8 teaspoons instant tea powder
whole fresh cranberries, skewered

Steps:

Combine cranberry juice, orange juice, water, sugar, cinnamon, nutmeg, and oranges in crockpot.
Turn on high and bring to a boil.
Stir in tea when mixture is boiling hot.
Add skewered cranberries.
Reduce heat to low and keep warm.
Serve as desired, either warm from the crockpot or chilled over ice.

Nutrition Facts : Calories 395.5, Fat 0.7, SaturatedFat 0.1, Sodium 10.8, Carbohydrate 98.4, Fiber 1.6, Sugar 88.5, Protein 1.7

UNDER-THE-MISTLETOE PUNCH

Under-the-Mistletoe Punch image

This punch recipe easily scales down by half, or even all the way to festive drinks for two.

Provided by @MakeItYours

Number Of Ingredients 9

Ingredients

1⅓ cups raw sugar
3 tablespoons allspice berries, cracked
2 tablespoons whole cloves
2 3-inch cinnamon sticks
1 750 ml bottle amontillado sherry (preferably Lustau)
1 750 ml bottle dry vermouth (preferably Dolin)
1½ cups plus 1 tablespoon cranberry juice cocktail
1½ cups plus 1 tablespoon fresh lemon juice
Blood orange or navel orange wheels, fir sprigs (optional), cranberries, and cinnamon sticks (for serving)

Steps:

Bring raw sugar, allspice, cloves, cinnamon, and 1⅓ cups water to a simmer in a small saucepan over medium heat. Remove from heat and let spices steep 10 minutes. Strain through a fine-mesh sieve into a small measuring glass or bowl (you'll have 1½-1¾ cups syrup); let syrup cool. Cover and chill until cold, at least 30 minutes.
Do Ahead: Syrup can be made 1 month ahead. Keep chilled.
Stir spiced syrup, sherry, vermouth, cranberry juice, and lemon juice in a large pot or bowl.
If serving from a dispenser with a spigot, line sides at the bottom with a row of orange wheels and fill one-quarter full with crushed ice to hold orange wheels against sides. Create another layer of orange wheels and add just enough ice to hold them against sides. Repeat until dispenser is full. Pour punch over ice and top with fir sprigs, if desired. Serve punch in ice-filled glasses garnished with cranberries, cinnamon sticks, and orange wheels.
If serving in a punch bowl, add 4 cups ice cubes to punch and stir until very cold, about 1 minute. Remove ice with a slotted spoon. Ladle into ice-filled glasses garnished with cranberries, cinnamon sticks, and orange wheels.
Do Ahead: Punch (stirring in ice if serving in a punch bowl) can be made 8 hours ahead. Cover and chill.

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