Hot Christmas Punch

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 12 lumps sugar
  • 2 oranges
  • 8 cloves
  • 1 level teaspoon ground nutmeg
  • 1 stick cinnamon
  • 4 tablespoons water
  • 2 lemons
  • 1 bottle cider
  • 3 fl oz rum
  • 3 fl oz brandy


    Rub the sugar over the rind of one of the oranges to remove the zest. Cut this orange in halves, squeeze out the juice and put into a pan with the sugar. Cut the other orange into eight sections, stick a clove into the skin of each section and then sprinkle with the nutmeg. Add to the pan with the cinnamon, water and rind of the lemons, cut into strips. Heat gently until the sugar dissolves and then simmer for five minutes. Leave to cool until needed. Remove the cinnamon, pour in the cider and heat until really hot, but not boiling. Add the rum and then the brandy and heat again for a minute. Divide the orange sections and lemon rind between eight glasses, add the hot cider and serve at once.