Name: Ponche Navideño (Hot Christmas Punch)
Yield: Serves 8
Cuisine: Mexico
Ingredients: 1 cup (100 g) peeled and cored tejocotes; ¼ cup (30 g) raisins; ½ cup (100 g) granulated sugar; ½ cup (100 g) cubed fresh quince; ½ cup (65 g) pitted prunes; ⅔ cup (100 g) cubed fresh guava; 6 ounces (175 g) fresh sugar cane, cut into 1-inch (2.5-cm) pieces; 1 cup (170 g) cubed apple; ½ cup (110 g) piloncillo (Mexican-style unrefined brown sugar); 1 ounce (30 g) tamarind, seeds and skin removed; ⅓ cup (10 g) dried hibiscus flowers; ¼ cinnamon stick

Preparation info

Serves
8

Difficulty
Easy

Appears in

Oaxaca

By Bricia Lopez and Javier Cabral

Published 2019

About

This hot fruit punch, traditionally enjoyed over the holiday season throughout Mexico, is a testament to the power of food and memory. Every time I smell or sip ponche, I can’t help but think of the time my cousin lit up a loud firecracker inside our tiny old house in Oaxaca! That Christmas was one of the last times we had a genuine Christmas in Oaxaca with the entire family. When we got to the United States, our holidays went by really quickly because everyone was always working at