Holiday Hot Punch

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


1cupchopped pitted prunes,

1cupdried apricots,


1cupdried apples,

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.

Nutritional Information

No Nutritional Information Available

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