Ingredients

Juice of 12 oranges
Juice of 12 lemons
3 cups white rum
1/2 cup (packed) brown sugar
1 tsp cinnamon
1 tsp cloves
1 tsp nutmeg
1 tsp ginger
12 cups crushed ice

Preparation

Mix juices, rum, brown sugar and spices. Place crushed ice in a punch bowl; pour rum mixture over ice. Cover with cloth; let stand 10 minutes. Remove cloth; stir mixture well. Add 2 trays ice cubes; garnish with orange slices. Dip rim of glasses in ice water; then is sugar for frosty effect. Yields about 20 (3/4 cup) servings.

1 quart apple cider
1 quart pineapple juice
1/4 cup sugar
2 sticks cinnamon
1/2 tsp whole allspice
1/2 tsp whole cloves
1/2 cup lemon juice
1 bottle (4/5 quart) sauterne
5 small apples
Whole cloves

Preparation

In a large pan, combine the first 6 ingredients. Simmer for 15 minutes. Add lemon juice and wine. Heat but do not boil. Pour into a large punch bowl. Stud apples with cloves and float in punch bowl. Serves 17.

3 quarts milk
2-1/2 cups sugar
12 large eggs
Vanilla extract to taste
Freshly grated nutmeg to taste
Spirits or rum flavoring to taste
Whipped cream

Preparation

In a large saucepan, heat 1 quart milk with sugar to simmering, stirring constantly to prevent burning. This can be heated in the microwave in a glass bowl. In a large bowl, whisk eggs. Gradually, whisk hot milk mixture into eggs, keeping mixture blended. Return to heat or microwave and add 1 quart milk. Heat to about 175F (80C) or just below simmering. Remove from heat and stir in remaining 1 quart milk. Add vanilla and nutmeg. Transfer to a gallon jar or large pitcher; refrigerate until ready to serve. It can be kept refrigerated up to 1 week. Add spirits or rum flavoring before serving. You may pour out individual servings and top with whipped cream. For a party, pour into a large, chilled, punch bowl and top with whipped cream.

1 gallon cold skim milk
12 oz Apple juice concentrate
1 1/2 quart vanilla ice cream
1 Cinnamon
1 Nutmeg

Preparation

Add the milk, apple juice concentrate, ice cream, cinnamon, and nutmeg in a large bowl and beat until frothy. Pour into a chilled punch bowl. Add cinnamon and nutmeg to taste.

2 cans (8 ounces each) crushed pineapple, drained
1 can (11 ounces) mandarin oranges, drained
5 large ripe bananas, sliced
2 cups sliced fresh strawberries
2 cups water
1 can (12 ounces) frozen lemonade concentrate, thawed
1 can (12 ounces) frozen orange juice concentrate, thawed
1 cup diet lemon-lime soda

Preparation

In a blender or food processor, place half of the pineapple, oranges, bananas and strawberries; cover and process until smooth. Pour into a large bowl. Repeat. Stir in the remaining ingredients; mix well. Pour or spoon 1/2 cup each into 24 glass or plastic cups. Cover and freeze for at least 2 hours. Remove from the freezer 15 minutes before serving. May be frozen for up to 1 month. Yield: 24 servings.

[DEBRA C., from Nebraska]

Ice Cubes
18 disposable plastic cups
(3 ounces)
18 maraschino cherries
36 fresh blueberries
1-1/2 cups cold distilled water, divided

Punch
2 packages (3 ounces each) berry blue gelatin
2 cups boiling water
4 cups cold water
2 cups unsweetened pineapple juice
1 can (12 ounces) frozen lemonade concentrate, thawed
2 liters ginger ale, chilled

Preparation

Place plastic cups in muffin pans. From each cherry, cut out a mouth shape; pat dry. Place one cherry mouth and two blueberries for eyes in the bottom of each cup. Pour 1 teaspoon distilled water into each cup. Freeze for 30 minutes or until solid. Pour 1 tablespoon distilled water into each cup. Return to freezer; freeze for 3 hours or until solid. For punch, in a large bowl, dissolve gelatin in boiling water. Stir in cold water, pineapple juice and lemonade concentrate. Refrigerate for 1-1/2 hours or until chilled. Just before serving, transfer to a 5-qt. punch bowl. Stir in ginger ale. Remove ice cubes from cups; place face side up in punch bowl. Yield: 18 servings (about 1 gallon).

[KATHY K., from Kansas]

4 ounces fresh ginger root
4 lemons
2 quarts boiling water
2 cups fresh lemon juice
Regular Sugar Syrup, to taste (below)
Mint sprigs

Preparation

Cut unpeeled ginger root into 1/2-inch cubes. With a potato peeler, remove zest from lemons. Add to ginger root in a non-aluminum bowl. Pour boiling water over ginger and lemon zest. Let stand 15 minutes; strain. When cold, add lemon juice and sugar syrup to taste; some like it sweet and some like the tang of the lemon. Dilute with cold water and chips of ice as desired. Garnish each serving with a sprig of fresh mint. Makes 8 generous servings.

Regular Sugar Syrup

Ingredients

2 cups water
1 cup sugar
1/2 cup light corn syrup

Preparation

In a medium-sized non-aluminum saucepan, combine water, sugar and corn syrup. Bring to a simmer. Brush down sides of pan with a dampened brush to bring down any sugar granules. Cover and simmer 5 minutes. Pour into a sterilized jar. Cover and store at room temperature. Makes about 2-1/2 cups.

6 whole Orange
6 whole Clove
3 1/4 cups Dark Rum
7 1/2 cups sweet cider
3/4 cup Sugar

Preparation

Stick the oranges with the cloves, and then bake them at low heat until the oranges begin to brown. Slice the oranges and place them in a punch bowl, and add the rum. Add sugar to taste. Carefully ignite the rum with a long match, and allow to burn for a few minutes before extinguishing with the cider. Garnish this sweet concoction with cinnamon and nutmeg. Ladle into punch glasses to serve.

mincemeat syrup
1 x 400g/14oz jar ready-made mincemeat
250ml/9fl oz water

cocktail
125ml/4½fl oz chilled Irish stout
1 tbsp mincemeat syrup (see above)
50ml/2fl oz ruby port
freshly grated nutmeg, to serve

Preparation

For the mincemeat syrup, bring the mincemeat and water to the boil in a pan, whisking well to combine. Set the mixture aside to cool, then strain into an airtight container. Chill in the fridge until needed. For the cocktail, pour the Irish stout into a small wine glass. Place the ice cubes into a separate tumbler. Pour over one tablespoon of the mincemeat syrup and all of the port and stir well. Strain the mincemeat syrup mixture into the wine glass, over the stout. To serve, sprinkle over the freshly grated nutmeg.

NB: This recipe makes more mincemeat syrup than you will need for this cocktail. The remaining syrup can be kept in the fridge in an airtight container for up to two week

By Wayne Collins

4 eggs
1/2 cup sugar
3 cups milk
1 teaspoon vanilla extract
1/2 cup whiskey
1/2 teaspoon freshly grated nutmeg
1 cup heavy cream

Preparation

In a saucepan, beat the eggs and sugar until creamy. In a second saucepan over low heat, heat 2 cups of the milk until hot. Slowly add to the egg mixture, stirring continuously. Cook over low heat, stirring, for 15 to 20 minutes or until the mixture reaches 170°F and has thickened. Stir in the remaining milk, vanilla, whiskey, and half the nutmeg. Chill 3 hours. In a medium bowl, beat the cream until soft peaks form. Fold into the milk mixture. Ladle the eggnog into a punch bowl and sprinkle with the remaining grated nutmeg.