Ingredients • 8 cups apple cider or juice • 4 cups cranberry-raspberry drink • 1 12-ounce package frozen, loose-pack red raspberries • 1/2 cup brandy • 1/4 cup packed brown sugar • 6 inches stick cinnamon • 3 1-inch pieces fresh ginger • 2 teaspoons whole cloves • 1 teaspoon whole allspice • 2 small cooking apples, cored and cut into wedges • Cinnamon schnapps, brandy, rum, or dry white wine (optional)
Directions 1. Combine apple cider or juice, cranberry-raspberry drink, frozen raspberries, 1/2 cup brandy, brown sugar, cinnamon, ginger, cloves, and allspice in a 4- or 5-quart Dutch oven; bring to boiling. Reduce heat, cover, and simmer 15 minutes. 2. Strain punch through a sieve lined with 100-percent-cotton cheesecloth. To serve, return punch to the Dutch oven. Add apple wedges. Cover and heat until boiling. Pour hot punch into a heatproof punch bowl. Serve in heatproof punch cups, floating an apple wedge in each serving. If desired, let guests add a little cinnamon schnapps or other liquor to cups. Makes 12 servings. Make-Ahead Tip: Make punch as directed; strain. Cool completely, then cover and store in the refrigerator up to 5 days. Heat and serve as directed. To serve, transfer punch to a Dutch oven. Add apple wedges. Cover and heat until boiling. Serve as above.
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