Christmas ponche
Christmas ponche
Rating: (1 rated)
Recipe Yield: Total time: 45 minutes | Serves 10
Ingredients
6 quarts plus 1 1/2 cups water Scant 3 1/2 cups (1 1/2 pounds) sugar 2 cinnamon sticks 3 1/2 ounces piloncillo 1 pound tejocotes, each one slit several times from the outer edge to, but not through, the core 2 pounds sugar cane, peeled and cut lengthwise into 4-inch pieces 3 firm cooking apples, cut into 1-inch wedges 1 cup dried hisbiscus (jamaica) flowers 1 cup prunes 1 cup raisins 1 cup peeled tamarind 1 pound guava, cut into 1-inch pieces Rum or mezcal, for serving
Preparation

Step 1 In a large pot, combine the water, sugar, cinnamon and piloncillo over high heat until the water comes to a boil. Add the tejocotes and sugar cane. After 5 minutes, add the apples, hibiscus, prunes, raisins and tamarind. After 5 more minutes, add the guava. Reduce the heat to low. Serve hot, with rum, if desired.

Description
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