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Holiday Hot Punch
Prep Time:
20 minutes
Cook Time:
30 minutes
24, 1 Cup servings

1 cup chopped pitted prunes

1 cup dried apricots

1 cup raisins

1 cup dried apples

3 oz piloncillo cones (or 2 cups brown sugar)

16 oz Frozen quavas, quartered

20 cloves

1/2 gallon H-E-B Fresher Lasting Orange Juice

2 Small navel oranges


Combine 4 quarts water with prunes, apricots, raisins and dried apples
in a large stock soup pot. Bring the mixture to a boil over high heat
and then cover and reduce to low heat. Cook the fruits for 20 minutes
Add the piloncillo, cinnamon sticks and quartered guavas and simmer fo
r 10 more minutes.
Meanwhile, insert the cloves into the skin of the two oranges (make a
circular pattern).
Add the orange juice and the clove-studded oranges to the punch and al
low to cool 5 minutes. Place the warm punch in a heat proof punch bowl
or Mexican Clay bowl.

Nutritional Information

No Nutritional Information Available


No Source Information Available