Prep Time
1h
Yields
8 - 10 servings
Instead of mulled wine or cider, try this tamarind-based punch for holiday entertaining.
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ingredients
3
ounce tamarind paste
2
tsp whole cloves
2
cinnamon sticks
1 32-oz
jar tejocotes (Mexican hawthorn apples), drained
12
ounce piloncillo (Mexican raw brown sugar cones)
6
guavas, halved
4
navel oranges, sliced into thin rounds
2
pears, peeled, cored and chopped
1
cup pitted prunes
1
cup golden raisins
Rum or brandy, for serving, optional
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directions
Step 1
Put the tamarind paste and 1 cup water in a large pot; stir to combine. Bring to a boil over high heat.
Step 2
Wrap the cloves and cinnamon sticks in cheesecloth and tie with kitchen twine. Add to the pot, along with 8 cups water, the tejocotes, piloncillo, guavas, oranges, pears, prunes and raisins. Bring to a boil, then reduce the heat and simmer until the fruit has softened, about 30 minutes.
Step 3
Pour into coffee cups or mugs, adding some fruit to each cup. Add a shot of rum or brandy, if desired. Serve with a spoon.