Ponche Navideño is a traditional warm Mexican punch that has roots in Spain and as far away as ancient Persia. A variation of this recipe has been enjoyed by many cultures and peoples. In Mexico, you may be offered a clay cup of this warm, spicy, fruity punch starting around the Fiesta of the Virgin of Guadalupe and throughout the Christmas holidays and into the New Year. Every recipe is slightly unique with the star ingredients being the Tejocotes, or Hawthorne fruit, tamarind pods, cinnamon and a mixture of chopped fruits and nuts. Pair this with our tamale recipe and you have the makings for the perfect SoCal holiday gathering!
4 Quarts Water
1 Large Piloncillo cone* (or 12 oz Brown Sugar)
3 Cinnamon Sticks
4 Whole Cloves
1 Cup Hibiscus Flowers
1 bag Tamarind Pods, peeled, deveined and chopped in between seeds
1 lb Tejocotes, chopped in half
1.5 lb Guavas, about 12, chopped
¾ Cup Prunes, diced
¾ Cup Apricots, diced
1½ Cup Gala or other sweet Apple, chopped
1 Cup Pear, green or red, chopped
½ Cup Raisins
4 Sugar Cane sticks about 5” long, cut into 1” pieces
Wash all fruits and cut as required.
In a large pot, add water, piloncillo, tamarind, hibiscus, cloves, and cinnamon sticks.
Boil on high for 15-30 minutes minutes or until piloncillo completely dissolved.
Strain mixture to remove flowers, spices and tamarind seeds.
Once strained, return liquid to pot and add all cut fruits, cook 5 minutes and add dry fruits, and sugar cane.
Cook for additional 20 minutes.
Serve in a glass mug or a traditional clay cup and garnished with the sugar cane sticks and a spoon so you and your guests can savor the spiced fruits.
Oh - I almost forgot - feel free to add your favorite rum - to your liking! I want to thank the fine folks at STARK SPIRITS for sharing...