Christmas Wine Punch
Ponche NavideñoPatricia Quintana of Mexico City, a cookbook author, instructor, and authority on Mexican cuisine, shared her recipe with me for Ponche Navideño. This is my simplified version of her festive punch.The punch is served during the Christmas holidays and after Posadas (the re-enactment of Mary, with the infant Jesus, looking for shelter). My husband, Bill, and I joined one such Posada procession one evening in Oaxaca. We were given lighted candles to carry, and at the end of the walk the procession returned to a small plaza for Ponche Navideño and sweet fried pastries called Bunuelos.Mexican cinnamon (canela) sticks are available in cellophane packages in Mexican markets and the Mexican section of many supermarkets.
Ingredients
Makes 10 to 12 servings
- 4 quarts water
- 1 cup dry red wine
- 1 cup pitted dried prunes halved
- 1 cup dried apricot halves
- 2 medium apples cored and diced (about ½ inch)
- 1 small orange pierced with 5 whole cloves
- ¾ cup raisins
- ½ cup packed dark brown sugar or to taste
- 2 cinnamon sticks Mexican canela or Ceylon variety preferred
- ½ teaspoon whole allspice berries
Instructions
- Put all of the ingredients in a large stainless steel pot and bring to a boil.
- Reduce the heat to low and simmer, partially covered, 45 minutes.
- Discard the orange and cinnamon sticks.
Notes / Tips / Wine Advice:
Serve the punch hot with a bit of the fruit in each cup.