• Prep Time
    5 Mins
  • Cook Time
    0 Mins
  • Total Time
    5 Mins
  • The base number of servings for this recipe is 8
    OK

    Christmas Punch (Ponche Navideña)

    My sister-in-law introduced me to Ponche Navideña. She would brew her ponche at home in Saltillo, Mexico, store it in a large yellow topped plastic jug inside a wicker basket, and bring it with her on her Christmas Day drive northward to our family’s home on the U.S border. Every holiday we enjoy warm cups of her ponche as we sit around the tree, opening gifts.


    Ingredients
    2
    quarts
    water
    2
    sticks
    cinnamon
    1
    teaspoon
    whole cloves, placed in a tea ball (substitute 1/4 teaspoon ground cloves if desired)
    1
    piece
    star anise (add to the tea ball)
    1
    cup
    jamaica (dried hibiscus flowers)
    8
    ounces
    piloncillo or panela (or 1 cup white granulated sugar)
    1/2
    apple, cored and chopped
    1
    ounce
    pitted prunes, chopped
    1
    ounce
    raisins
    1/4
    pound
    tangerine, peeled and separated into sections
    Optional
    4
    ounces
    sugar cane, peeled and separated
    2
    ounces
    tamarind, peeled
    1/4
    pound
    guavas, fresh or frozen, quartered with seeds removed
    Directions
    In a large 6-quart stock pot bring the water, cinnamon, cloves, and anise to a boil. Add the jamaica and boil for 5 minutes.
    Remove from heat, allow to cool completely, and then strain out the jamaica flowers, saving the liquid tea and spices. Discard the flowers.
    Return the tea and spices to the stock pot. Add the piloncillo, apples, prunes, raisins and tangerine (plus guavas, tamarind and sugarcane if available).
    Allow to simmer for 5 to 10 minutes, and then remove from heat.
    Serve by first ladling some of the fruit into a mug and then pouring the warm liquid over. Serve warm.

    The base number of servings for this recipe is 8
    OK

    Write a Review