Warm Cider And Rum Punch Food

WARM CIDER AND RUM PUNCH

Steps:

• Thinly slice the apple, orange and ginger crosswise.
• In a large kettle, add all ingredients except the rum. Bring to a boil over high heat.
• Reduce heat to a simmer and cook for 5 minutes. You can keep this warm on low heat for up to two hours.
• When ready to serve, stir in the two cups of dark rum.
• Transfer to a large punch bowl. Serve warm.

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.

CIDER PUNCH

Steps:

• Combine 4 cups apple cider, 1 cinnamon stick, 3 whole cloves and a pinch of salt in a saucepan. Halve 1 orange; squeeze the juice into the pan and add the peels. Bring to a simmer, then remove from the heat and let steep 10 to 15 minutes. Strain into a pitcher and add 3/4 cup apple brandy or bourbon. Chill at least 2 hours or overnight. Serve in tall glasses on the rocks or reheat and serve warm in punch mugs. Garnish with orange slices.

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 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.

HOT CIDER RUM PUNCH

Steps:

• Insert cloves into center of orange slices. Combine all ingredients in a large pot and bring to a simmer. Serve warm.

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.

CROCK POT SPICED RUM CIDER

Steps:

• Tie cinnamon, allspice, and cloves in spice bag or cheesecloth.
• In a crock pot, combine spice bag, apple juice, rum and brown sugar.
• Cover; cook on low-heat setting for 3 to 4 hours.
• Discard spice bag.
• Ladle hot punch into cups; float about 1/2 teaspoon of butter on top of the cider in each cup.

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.

WARM SPICED CIDER PUNCH

Steps:

• In a 3-qt. slow cooker, combine the apple cider, water, orange juice concentrate, nutmeg and ginger. Place cloves and cinnamon sticks on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Place bag in slow cooker. , Cover and cook on low for 4-5 hours or until heated through. Remove and discard spice bag. Garnish with orange slices and additional cinnamon sticks if desired.