When there is a nip in the air, and the leaves are falling all around, we know that it is time to get out the percolator and make one of our family favorites, “Hot Perked Party Punch”! This is a recipe that our family has made and enjoyed for many years, and is a staple at our family Thanksgiving and Christmas dinners.
Christmas Musicale. . .
During the years that I taught piano students, I would have a “Christmas Musicale” in December. The students would play, of course, Christmas songs, and we would have a reception of Christmas goodies and “Hot Perked Party Punch”! Even the students preferred this to the cold punch that I also served.
“Hot Perked Party Punch” . . .
Easy to make, this ”Hot Perked Party Punch” has just the right blend of pineapple juice and cranberry juice cocktail with a hit of brown sugar, cinnamon, and cloves. We make ours in a percolator, but you can mix it up on the stove in a saucepan–just remember to put your brown sugar, cinnamon sticks and whole cloves in a spice ball or wrap in a cheesecloth ball (so it can be removed before serving).
While it was chilly earlier in the week, it was warmer today. But, since it is November and Thanksgiving is around the corner, I decided to make my first hot punch this season. One of my grandsons, Benjamin, said, “Grandmama, this is really good!” Our family likes it, and I would say to you. . . try it, you’ll like it too!
Hot Perked Party Punch Recipe
- 4 cups unsweetened pineapple juice (I only use Dole Pineapple Juice)
- 4 cups cranberry juice cocktail
- 1 cup water
- ½ cup brown sugar
- 2 teaspoons cloves
- 2 cinnamon sticks broken in pieces
- Pinch of salt
- Combine pineapple juice, cranberry juice cocktail and water in a percolator.
- Place the brown sugar, cloves, and cinnamon stick pieces, and salt in the basket of the percolator.
- Assemble, plug in and perk.
- Serve hot.
Yields: approximately 10 cups