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Question

So I need to know what is a very delicious, and quick punch recipe. Thanks!

Answer 1

This was my mom's recipe.

1 gallon OJ
1/2 gallon pineapple juice
1 quart each of pear, peach, and apricot nectar
1 small (about 8 oz) bottle of grenadine

Mix it all up. Put rum AND vodka out so people can choose which liquor they want and how much. Mom liked rum, dad liked vodka.

Answer 2

1 can of pineapple juice
1/2 of cranberry juice
parrot bay coconut rum

Answer 3

A cup of eggnog,some cinamon, and vodka

Answer 4

Wassail is a traditional alcoholic punch served at Christmastime.

Holiday Wassail
14 (6-ounce) servings

Ingredients
6 inches stick cinnamon, broken
12 whole cloves
8 cups water
1/2 of a 12-ounce can frozen cranberry juice cocktail concentrate (3/4 cup)
1/2 of a 12-ounce can frozen raspberry juice blend concentrate (3/4 cup)
1 6-ounce can frozen apple juice concentrate (3/4 cup)
1/2 cup sugar
1/3 cup lemon juice
1/2 to 3/4 cup brandy or rum or 6 tea bags (optional)
Orange slices (optional)

Directions
1. For spice bag, cut a double thickness of 100 percent cotton cheesecloth into a 6-inch square. Place cinnamon and cloves in center of cheesecloth square. Bring up corners of cheesecloth and tie with a clean string.

2. In a 3-1/2-, 4-, or 5-quart crockery cooker combine water, cranberry juice cocktail concentrate, raspberry juice blend concentrate, apple juice concentrate, sugar, and lemon juice. Add the spice bag to juice mixture.

3. Cover; cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. Remove the spice bag and discard. If desired, about 5 minutes before serving, add brandy or rum or the tea bags to the crockery cooker. Allow to stand for 5 minutes. Discard the tea bags, if using.

4. To serve, ladle beverage into cups. If desired, float an orange slice atop each serving. Makes 14 (6-ounce) servings.
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Colonial Wassail Bowl
Makes 12 to 14 (4-oz. ) servings
Prep: 5 minutes
Cook: 10 minutes

Ingredients
1 750-ml bottle dry red wine (such as Burgundy)
2 cups cranberry juice
1 cup sugar
1/2 cup water
1/4 cup lemon juice
6 inches stick cinnamon
1/4 cup brandy (optional)
Lemon slices

Directions
1. In a large saucepan, combine red wine, cranberry juice, sugar, water, lemon juice, and stick cinnamon. Heat just until bubbly around edges; reduce heat. Simmer, uncovered, for 10 minutes. Remove cinnamon with a slotted spoon. Stir in brandy, if desired. Carefully pour punch into a heatproof punch bowl; garnish with lemon slices, if desired. Ladle into heatproof cups. Makes 12 to 14 (4-oz.) servings.
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Mulled Wine
12 (6-ounce) servings

Ingredients
2 whole cardamom pods
16 whole cloves
3 inches stick cinnamon, broken
2 750-milliliter bottles dry red wine
2 cups water
1 cup light corn syrup
2 oranges, halved
Orange slices, halved (optional)
Cinnamon sticks (optional)

Directions
1. For spice bag, cut a double thickness of 100 percent cotton cheesecloth into a 5- or 6-inch square. Pinch cardamom pods to break open. Place cardamom, cloves, and cinnamon in center of cheesecloth square. Bring up corners of cheesecloth and tie with a clean string.

2. In a 3-1/2-, 4-, or 5-quart crockery cooker combine wine, water, and corn syrup. Add spice bag.

3. Cover; cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours. (Do not let boil.) Add orange halves the last 1/2 hour of cooking. Remove spice bag and orange halves and discard.

4. To serve, ladle beverage into cups. If desired, float a fresh orange slice atop each serving and add a cinnamon stick. Makes 12 (6-ounce) servings.

Answer 5

can't go wrong with kool-aid and jack