Hot Thanksgiving Punch

Your guests will appreciate the aroma of this punch as soon as they walk in your door-lightly spiced cranberry, pineapple and grapefruit juice.

Ingredients:

• 1 quart water
• 1/2 tsp freshly grated nutmeg
• 1 tsp whole cloves
• 1 tsp coriander seed
• 3 three-inch cinnamon sticks
• 2 quarts cranberry juice cocktail
• 2 cups pineapple juice
• 4 cups pink grapefruit juice
• Garnish:
• 1/2 cup raisins and 1/2 cup of Craisins (dried cranberries) mixed together

Directions:

Combine water and spices in large saucepan, bring to a boil and simmer for 15 minutes. Add juices and bring just to boil. Remove from heat. Strain punch through a sieve or colander into a large preheated punch bowl (or large crock-pot set on very low heat) Place a mixture of a few raisins and Craisins in the bottom of each cup. Allow guests to ladle their own punch into garnished cups.

Number of Servings: 1 gallon

Notes from the Cook: The delicious scent of this punch will permeate your home. I serve this warm punch with a beautiful old hand-carved wooden ladle and allow my guests to fill their own punch cups. I also freeze cut lemon, lime and orange wedges. When the wedges are frozen, I put the wedges on top of a frozen ice-pack covered with a cloth napkin and a slice of thin foil next to the punch bowl on my buffet table. The adults enjoy the fruity spike, and, the kids enjoy quickly cooling down their punch cup.