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Warm Mexican fruit punch with cinnamon and fruit

Ponche Navideño (Mexican Christmas Fruit Punch)

Anahi
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 10

Ingredients
  

  • 12 cups water
  • 2 cinnamon sticks
  • 6 ounces piloncillo chopped, or to taste
  • 8 ounces fresh or thawed frozen tejocotes
  • 4 guavas quartered
  • 2 apples cored and chopped
  • 1 pear cored and chopped
  • 1 cup peeled sugar cane sticks
  • ½ cup pitted prunes
  • 2 tablespoons tamarind pulp seedless
  • 1 orange sliced

Instructions
 

  • In a large pot, bring the water, cinnamon, and piloncillo to a simmer, stirring until the sugar dissolves.
  • Add tejocotes and sugar cane. Simmer for 15 minutes; if using fresh tejocotes, remove them briefly, peel if desired, and return to the pot.
  • Add guavas, apples, pear, prunes, tamarind pulp, and orange slices. Simmer gently for 25 to 30 minutes, until the fruit is tender and fragrant.
  • Taste and adjust sweetness with more piloncillo if desired. Remove the cinnamon sticks.
  • Ladle the hot punch into mugs with pieces of fruit. Remind guests to discard any fruit pits and chew the cane for its juice rather than eating its fibers.