Holiday Party Punch

My mom likes to throw these big, informal, everyone-come-on-over get-togethers, especially around Christmas. She’ll set out a bunch of food, while Dad gets the firepit going.

One perennial favorite of her holiday buffets is a delicious hot punch with spiced cranberry and citrus flavors. It tastes like the holidays and makes the house smell amazing. It’s particularly excellent for sipping around the fire on a chilly night.

The recipe makes enough for a crowd without requiring a lot of fuss, so you can focus on decking the halls and whatever else you need to do.

Mom makes it (by the gallon) and serves it in her crockpot to keep it hot all evening. She’ll put a ladle and a stack of festive mugs next to it, so guests can help themselves.

Although the title on her recipe card says “cranberry tea,” the tea part is actually optional. Most of the time, she leaves it out. Then you have an equally delicious hot cranberry punch.

Hot Cranberry Tea (or Punch) Recipe

1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon allspice
1/4 cup loose black tea (omit for punch)
3 cups sugar
2 cups orange juice
1/2 gallon cranberry juice
1 cup lemon juice (or substitute a 12-ounce can of frozen lemonade and reduce sugar to 2 cups)
10 cups + 6 cups of hot water

Optional: orange and/or lemon slices and cinnamon sticks (for garnish).

Wrap the spices and tea in a piece of cheesecloth or place into a tea infuser.
Steep in 10 cups of hot water for 20 minutes.
Add sugar, juices, and 6 more cups of hot water.
If desired, garnish with orange or lemon slices and cinnamon sticks.
Serve hot.

Makes about 7 quarts of punch. (Invite a lot of people over.)

Cheers!

Thanksgiving picnic with family — Phillip, me, Dad, Mom on Thanksgiving Day a few years ago.

January 23, 2017May 23, 2023

Citrus Season in the Southwest

It’s citrus season here in Phoenix! Farmers’ markets and roadside stands are overflowing with oranges, grapefruit, and lemons (so is my Instagram feed).

You can order online from The Orange Patch, which will ship across the U.S.
You can pick your own at Agritopia Farm.
Or go to the Farm at South Mountain for fresh squeezed juice.

When we were in Tucson just before Christmas, there were baskets of beautifully bright oranges, tangerines, and kumquats at the Thursday Farmers’ Market at Mercado San Agustin.

California Citrus Historic State Park in Riverside, which we’ve enjoyed visiting when we’re in Southern California, currently has extended hours for the season and special events like a harvest tasting on February 26.

The Pasadena Farmers’ Market lists lemons, navel oranges, grapefruit, tangerines, and tangelos as being in season right now. (When I was there this summer, it was piles of peaches and pecks of peppers.)

On the theme of citrus…

Recipes for different types of citrus.
Citrus fruit pattern by Anika Starmer, as part of her daily pattern project.

What’s in season where you are?

November 25, 2015October 17, 2024

DIY Holiday Spice Mix

I have a present for you.

I’m going to give you the (up until now) secret holiday spice mix recipe I created myself. It was part of a set I made for family gifts one year and sold at a fundraiser another.

I looked at combinations of spices in some our favorite dishes and cuisines, found commonalities and experimented until I had the proportions just right for a delicious and versatile blend.

I’ve substituted it for pumpkin pie spice, including when I made pumpkin pie from scratch. It would be fabulous in spice cookies or sprinkled over a whipped-cream-topped dessert. You can use it to make chai or Mexican hot chocolate, or add a dash when you brew your morning coffee for pumpkin spice without all the sugar.

It even works with some savory dishes. Think Indian curries or Morrocan chicken with raisins.

Fill up a spice jar and tie with a ribbon or some baker’s twine, and give it as a hostess or holiday gift. There will be printable labels for this in an upcoming issue of our newsletter (before Christmas), so make sure you’re on the list!

Ingredients:

1.5 TBSP Ground Cardamom
6 TBSP Cinnamon
1.5 TBSP Ground Clove
3 TBSP Ground Ginger

Mix well and use as needed.

Makes approximately 3/4 cup (12 TBSP), about enough for 2 small spice jars. Give one and keep one. Or increase the recipe to make additional batches.

February 6, 2014June 2, 2014

4 Ingredient Super Sangria

The Super Bowl party invite said to bring a beverage to go with wood fired pizza. I took that as my cue to make sangria.

My sangria-making habit started after my semester in Spain. My friends and I used to go to this Chinese restaurant that had the best sangria in town. (Yes, Chinese food. In Spain. With amazing sangria. You with me?) We developed kind of a routine of stopping in every week or two, starting with a pitcher of sangria, improving our Chinese food in Spanish vocabulary while looking over the menu, eating a meal that tasted strikingly similar to Chinese food back home, and then my friend would finish off the fruit at the bottom of the pitcher. By the end of the semester, I was hooked on sangria and excellent at ordering Chinese in Spanish.

These days, I think of sangria as a summer drink and usually make it with more citrusy and peachy flavors. But we had a delicious apple and pear sangria when we were in Tucson last month (I’d link to a post about that, but it’s not written yet), so when we got the party invite, I was ready to try making a winter sangria.

I kept it simple with just four ingredients: apples, pears, red wine, and blood orange Italian soda (yep!). The soda had a very light flavor, so it wasn’t overpowering. It also contributed the bubbles, extra sweetness, and a nice clear glass bottle to make the sangria in, so our friends wouldn’t have to remember to return a pitcher to us later.

I poured most of the soda out of the bottle to start with, added the other ingredients, and then added some back in after tasting.

In the meantime, I started slicing apples and realized the slices were just a little too big to easily fit through the opening of the bottle, so instead I did kind of a chunky matchstick cut. “Chunky matchstick” may not be an official culinary term, but it might make a good band name and pretty much describes the way the fruit was cut in our Tucson sangria.

I slid the pieces in the bottle one at a time until it started looking like there was a whole lotta fruit in there. Then I poured in the wine through a funnel, so I wouldn’t spill it all over. But I almost did that anyway, because I was taking photos while pouring. (Blogger problems.)

I filled the bottle part way, so I’d have room to adjust my ratios after a taste test.

That’s probably about the time I realized I had all these produce stickers on my elbow. And the waistband of my hoodie. Because I am awesome.

Also probably because I stuck them all on the counter before I washed the fruit. (Am I the only one who does this?) Then I’m guessing I leaned right on them while I was taking photos of apples.

See what I go through for you guys?

Anyway, so after tasting, I added a little more of everything, then tasted and adjusted a few more times until it was just right. I had looked at a recipe, but then I didn’t really follow it. It’s more authentically Spanish if you don’t follow a recipe. Drinking wine while you make it helps too, ~~even~~ especially if it’s only lunchtime.

I gave it a few hours to chill in the fridge.

Finally, I covered the soda label (which I hadn’t had time to remove properly) with navy blue paper, because I wanted both Seahawks fans and Broncos fans to feel free to partake. I labeled it ¡Super Sangria! (The upside down exclamation point makes it Spanish.) Then we headed out to watch the not-so-Super Bowl. At least there was plenty of wine at the party.