Holiday Fruit Punch


  • 6 quarts water 
  • cup prunes, chopped 
  • packages dried apricots, cut in half
  • bottle  white wine
  • cup dried hibiscus flowers, washed and secured in cheesecloth
  • apples, firm, red and chopped into 1-inch cubes
  • sugar cane sticks, peeled, cut into quarters
  • small oranges, spiked with whole cloves 
  • cinnamon sticks
  • small piloncillo cones or 1 1/2 cups packed dark brown sugar
  • jar tejocotes, with liquid
  • to 2 cups light rum


  1. In large stockpot, heat water, prunes and apricots over medium heat. Cook about 20 minutes or until fruit is soft.
  2. Add remaining ingredients except tejocotes and rum. Reduce heat to low; simmer 45 minutes; add tejocotes. Simmer 15 minutes longer. Remove hibiscus flowers and cheesecloth. Add rum just before serving.
  3. Serve punch hot in mugs with pieces of fruit.

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