This hot pink punch is sure to warm you up on a blustery & freezing Valentine’s Day with your sweetie(s)!!
At the last minute (as usual) here I am with something “pink” to post….like I said before, I haven’t been up on preparing for Valentine’s Day…but I did get one thing done yesterday…making Hot Pink Punch! (Of course we had to sample it right away, but saved half for tomorrow). I had most of the ingredients on hand, and it’s fine to do a bit of improvising. The secret ingredient is red-hot cinnamon candy hearts (or whatever they are called!)
Just a note first: In Guatemala, hot fruit-based punch is very popular (along with a lot of other interesting *usually thick* hot drinks). There is the traditional fruit “ponche” that is served at Christmas time. I only made a quick version of it this year, but I have now decided that this Hot Pink Punch is going to be my little tradition addition…maybe for Christmas sometimes, but now I’m thinking….perfect for el Día de San Valentín!! (Aside from the great pink color, it’s way easier to find cinnamon heart candies at Valentines than at Christmastime!)
This hot fruity punch has a cranberry base, with a spicy note from cinnamon heart candies and some lemon/lime zestiness, with the cloves adding a more traditonal tang. It smells great simmering on the stove and looks so pretty in glass mugs 🙂
Recipe for Hot Pink Punch:
1 pkg. (12 ounces) fresh or frozen cranberries, thawed
11 to 12 cups of water, divided
2 and 1/2 cups sugar
1/2 cup red-hot cinnamon candies
10 whole cloves
1 cup orange juice
2/3 cup lemon or lime juice
In a saucepan, combine the cranberries and 4 cups of water. Cook over meduim heat until berries pop, about 10-15 minutes. Cool slightly. Press though a strainer; discard skins. Set cranberry mixture aside. In a large saucepan, combine the sugar, red candies, cloves, orange juice, lemon or lime juice and 4 cups of water. Cook and stir until sugar is dissolved and red candies are melted. Stir in cranberry mixture. Add enough remaining water to achieve desired concentration (could be up to 2 cups of water); heat through. Discard cloves before serving. Yield: about 3 quarts. Garnish with whole cranberries and lime or lemon wedges.
Recipe by Lucile Cline from Taste of Home, Holiday Entertaining.
I used frozen cranberries, and I always use limes instead of lemons (just a habit). Cloves are a vital part of Guatemalan cuisine, so we are used to them 🙂 I don’t think the punch would be the same without them, so I’d recommend not skipping that part. As far as the orange juice and lemons or limes, those can be changed up a lot as far as quantities or substitutions…..
It’s hard to get the right color in my photos….like I’ve complained before, the lighting in my kitchen in winter is just terrible, so I have to adjust the photos quite a bit and sometimes the color is really crazy, but the punch is really such a pretty shade of pink , not quite so reddish orange as in the photo 😉Hope you can simmer up a batch of Hot Pink Punch!! Today is the perfect day for it here…..the snow is blowing horizontally past my windows as I write this…I may have to warm up a mugful of punch to keep my tummy warm today (before my sweeties get home!)…..