1cupchopped pitted prunes,
3ozpiloncillo cones (or 2 cups brown sugar),
16ozFrozen quavas, quartered,
1/2gallonH-E-B Fresher Lasting Orange Juice,
2Small navel oranges,
1Combine 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.
2Add the piloncillo, cinnamon sticks and quartered guavas and simmer for 10 more minutes.
3Meanwhile, insert the cloves into the skin of the two oranges (make a circular pattern).
4Add the orange juice and the clove-studded oranges to the punch and allow to cool 5 minutes. Place the warm punch in a heat proof punch bowl or Mexican Clay bowl.
No Nutritional Information Available