Holiday Fruit Punch

This Christmas treat your guests to this flavorful fruit punch - a perfect Mexican beverage. MORE + LESS -

quarts water

cup prunes, chopped

packages (8 oz each) dried apricots, cut in half

bottle (750 ml) white wine

cup dried hibiscus flowers, washed and secured in cheesecloth

apples, firm, red and chopped into 1-inch cubes

sugar cane sticks, peeled, cut into quarters

small oranges, spiked with whole cloves

cinnamon sticks

small piloncillo cones or 1 1/2 cups packed dark brown sugar

jar (32 oz) tejocotes, with liquid

to 2 cups light rum

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1

In large stockpot, heat water, prunes and apricots over medium heat. Cook about 20 minutes or until fruit is soft.
2

Add remaining ingredients except tejocotes and rum. Reduce heat to low; simmer 45 minutes; add tejocotes. Simmer 15 minutes longer. Remove hibiscus flowers and cheesecloth. Add rum just before serving.
3

Serve punch hot in mugs with pieces of fruit.

If you find fresh tejocotes the cooking time will be longer (tejocotes have to be softer). So then stir in the prunes 10 minutes before end of cooking time.