Hot Spiced Punch

Hot Spiced Punch

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  • Prep Time


  • Total Time


  • Servings



  • 12

    cinnamon sticks (3 inches), broken

  • 4

    tsp whole cloves

  • 2

    tsp whole allspice

  • Peel of one lemon, but into 1-inch strips

  • 9

    cups white grape juice

  • 1

    46 oz can of unsweetened pineapple juice

  • ¾

    cup lemonade concentrate

  • ½

    cup sugar

  • Additional cinnamon stick, optional


Place cinnamon sticks, cloves, allspice and lemon peel in a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. IN a large kettle, combine the grape juice, pineapple juice, lemonade concentrate and sugar; add the spice bag. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until punch reaches desired temperature. Discard spice bag. Serve hot with additional cinnamon sticks if desired. Yield: 4 quarts.


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