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
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 for 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 allow to cool 5 minutes. Place the warm punch in a heat proof punch bowl or Mexican Clay bowl.
No Nutritional Information Available
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