Katherine Martinelli is an internationally published food and travel writer and photographer who contributes regularly to publications on three continents. She recently released her first cookbook, Puff Pastry at Brunch: 10 Sweet and Sa...
The holiday season is in full swing and that means parties, potlucks and family gatherings to host and to attend. When it comes to beverages for stress-free entertaining, nothing beats a large punch that can be mixed up ahead of time to serve a crowd. This year, consider trying a recipe for Mexican Ponche Navideño, or Christmas punch. Like many traditional punch recipes, each family has their own Mexican ponche recipe, making it a versatile and highly adaptable recipe.
Ponche Navideño is typically served throughout Mexico during the nine days prior to Christmas, known as Las Posadas. Authentic Mexican ponche calls for tejocotes (a tangy Aztec fruit), but crabapples or even green apples can be substituted. Feel free to spike the mix by adding tequila or rum to individual glasses when served. This Mexican ponche recipe is a good base recipe to start with, but feel free to add your own festive flair. Recipes commonly include dried fruits like raisins and prunes but we opted to skip out on those. Salud!
Mexican ponche recipe
Serves 8 to 10
2 apples, peeled, cored and cut into chunks
2 cups mango, quartered
2 cups fresh or frozen cranberries
2 cups diced pineapple
1 cup sugar
1 teaspoon cinnamon
8 cups water
In a large pot, place the fruit, sugar, cinnamon and eight cups of water. Bring to a boil; then lower heat and simmer for one hour.
Serve hot in a mug that has a shot of tequila or rum in it.