Ingredients
16 cups water, divided
1 cup dried hibiscus flowers
8 ounces tamarind pods, (about 12), shelled
16 McCormick® Cloves, Whole
1 orange, quartered
12 ounces piloncillo, (panela), coarsely chopped (2 1/4 cups)
3 pieces fresh sugar cane, (6-inch long), peeled and quartered
1 bottle (0.75 ounces) McCormick® Cinnamon Sticks
30 tejocotes, (fresh or jarred)
2 Golden Delicious apples, cored and cut into 1-inch chunks
1 1/2 cups prunes
1/2 cup raisins
Directions
Bring 4 cups of the water, hibiscus and tamarind to boil in heavy-bottomed 3-quart saucepan. Remove from heat. Let stand at least 15 min. Meanwhile, press cloves into orange quarters. Set aside.Strain hibiscus mixture into large (8-quart) stock pot or Dutch oven. Discard solids. Add remaining 12 cups water, piloncillo, sugar cane sticks, cinnamon sticks and clove-studded orange quarters. Bring to boil. Reduce heat to medium-low; simmer 40 minutes to blend flavors. Stir in tejocotes, apples, prunes and raisins. Simmer 20 minutes or until fruit is tender. To serve, ladle punch and fruit into serving mugs.
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