The coming of autumn brings on the open houses, parties and a surge of entertaining.
Whether you have guests or visiting someone’s home, you can make these wonderful beverages using herbs and spices from your kitchen. The smell is heavenly, and the taste is even better!
by Brenda Hyde
Autumn punch recipe
3 quarts cider
3 cups pineapple juice
1 can frozen orange juice (6 ounces)
1 six-inch cinnamon stick, broken into pieces
1 tsp. whole cloves
1 2-liter of ginger ale
Combine all ingredients except the ginger ale. Heat to boiling. Simmer 15 to 20 minutes and remove from heat. Cool. Add ginger ale. Float the orange slices on top of the punch.
Apple cider tea recipe
1 cup sugar
1-1/2 cups brewed black tea
1-1/2 cups apple cider
2 tablespoons honey
2 orange slices
1 small cinnamon stick
1/8 tsp. ground nutmeg
Simmer all but the tea for 10 minutes. Add the tea and serve with the orange slices. Makes 3 cups. Easily doubles.
Hot cranberry citrus punch recipe
1 cup water
12 whole cloves
2 sticks of cinnamon
3 quarts orange juice (can use 2 cans of frozen concentrate, mixed with water per directions)
1 quart cranberry cocktail
Stud the oranges with several cloves and place in a baking dish. Bake at 325 degrees for 3 hours.
Meanwhile, mix the sugar, water, 12 cloves and cinnamon in a pan and heat. Remove the spices. When the oranges are almost done, add the juices and heat through.
Pour into a punch bowl and add the oranges with any juices from the pan. (You can heat it in a slow cooker/Crock Pot as well.)
Spicy orange cider recipe
This simple cider great to have on hand for the kids after school — or for a surprise guest when you don’t have time to make a more elaborate drink.
1 tablespoon orange flavored breakfast drink (like Tang)
Dash ground cinnamon
Dash ground nutmeg
2/3 cup hot apple cider or juice
1 lemon slice
In a heatproof mug, stir together drink powder and spices. Add the hot cider and stir well. Float the lemon slice on top. This makes one serving, so fix it per cup!
Hot spiced wine recipe
2 tsp. allspice, whole
3/4 cup grated lemon peel
3″ long cinnamon stick
1 bottle burgundy wine (3 cups)
3/4 cup raisins
1/2 cup sugar
Tie the spices in a square of cheesecloth with kitchen string or tear a little piece of the cheesecloth to use as a tie. Mix all ingredients together and simmer until heated through. Remove raisins and spices before serving.