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PUNCH

3 Tablespoon Hot Holiday Punch Mix – put in a fabric bag
4 cups cranberry juice
4 cups orange juice

Pour juices in a large saucepan. Bring just to boiling. Add bag of Mix. Remove pan from heat and let set 1/2
hour then remove bag. Serve hot with a cinnamon stick stirrer.

HOLIDAY WINE PUNCH

1 bottle (1.5 liters) white wine
1 bottle (32 ounces) cranberry juice cocktail
1 can (12 ounces) frozen pineapple juice concentrate
1 can (12 ounces) frozen pink lemonade concentrate
4 Tablespoon Hot Holiday Punch Mix (put in fabric bag)

In a large kettle put wine, cranberry juice and Hot Holiday Punch Mix. Heat just to boiling. Remove from heat and let set for 1/2 hour. Remove bag of spices. Cool and add the rest of the ingredients. Chill well. When ready to serve, add 3 cups lemon-lime soda for every 6 1/2 cups of wine mixture.

CAPTAIN MORGAN’S BREAKFAST PUNCH

8 ounces PUNCH (from above recipe)
1 – 2 ounces Captain Morgan’s Spiced Rum

Make PUNCH from above recipe. Cool down and pour 8 ounces into a large glass and add rum. Stir slightly and enjoy.