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Holiday Hot Punch


Quick and easy

Quick and easy

Quick and easy

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 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.
Nutritional Information
No Nutritional Information Available

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