ABC13 and Goya Foods have teamed up to bring you a new recipe for a Holiday punch that is sure to brighten up your next party! Try Pooja's Mexican Chirstmas Punch, it's packed with GOYA flavor and so easy to make!
Ingredients
1 cup dried hibiscus flowers (flor de Jamaica)
6 quarts (24 cups) water, divided
20 cloves
2 oranges
2cups drained Tejocotes from 1 jar (32 oz.) GOYA Tejocote-Manzanilla
1 package (14 oz.) frozen GOYA Whole Guava
6 sticks from 1 package (14 oz.) frozen GOYA Whole Sugar Cane
2 cones (8 oz. each) GOYA Brown Sugar Cane - Piloncillo, or 2 cups dark brown sugar
1 medium apple, chopped (about 1.75 cups)
1 medium pear, chopped (about 1.5 cups)
1 cup pitted prunes (about 6 oz.), chopped
1 cup walnut halves (about 4 oz.)
1/2 cup raisins
4 GOYA Cinnamon Sticks
Instructions
-Bring hibiscus flowers and 1 qt. (4 cups) water to boil in medium pot over medium-high heat. Remove from heat and let steep about 20 minutes.
-Meanwhile, press sharp side of 10 cloves into one orange. Repeat with remaining cloves and orange. Quarter oranges.
-Strain hibiscus mixture into large (10-12 qt.) pot; discard solids. To pot, add remaining 5 qts. (20 cups) water, clove-studded orange pieces, tejocotes, guava, sugar cane sticks, piloncillo, apple, pear, prunes, walnuts, raisins and cinnamon sticks. Bring water mixture to boil over medium-high heat, stirring occasionally to dissolve piloncillo. Reduce heat to low. Simmer, stirring gently, until flavors are completely infused and fruit is tender, about 1 hour.
-To serve, ladle drink and fruit into serving mugs. Add liquor, if desired. Serve warm or chilled.
Tried this recipe?
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Join the cooking party by using the tag #GoyaCooking.
The premier source for authentic Latino cuisine, Goya Foods is the largest, Hispanic-owned food company in the United States. Founded in 1936 by Don Prudencio Unanue and his wife Carolina, both from Spain, the Goya story is as much about the importance of family as it is about achieving the American dream. Learn more about GOYA Foods.